CAJUN CABBAGE CASSEROLE

Prep time 

45 mins 

Cook time 

90 mins 

Total time 

2 hours 15 mins 

Recipe by: George Graham 

Serves: 6 to 8 

Ingredients 

• 2 strips bacon, chopped 
• 2 pounds 80/20 ground chuck 
• 1 cup chopped smoked pork sausage 
• 1 cup diced yellow onion 
• ½ cup diced celery 
• ½ cup diced green bell pepper 
• 1 tablespoon minced garlic 
• 1 teaspoon ground white pepper 
• 1 teaspoon onion powder 
• 1 teaspoon smoked paprika 
• 1 teaspoon Acadiana Table Cajun Seasoning Blend, see recipe here 
• ½ tablespoon kosher salt 
• 1 (10-ounce) can mild diced tomatoes and green chiles, such as Rotel 
• ½ cup tomato sauce 
• 4 cups chopped cabbage 
• 2 cups chicken stock 
• 1 cup uncooked long-grain white rice, such as Supreme 

Instructions 

1. Preheat your oven to 350ºF. 
2. In a cast-iron pot with a heavy lid over medium-high heat, add the chopped bacon and cook until the fat is rendered, about 3 minutes. Add the ground chuck and sausage, and cook the meat until it is browned, about 5 minutes. 
3. Add the onion, celery, and bell pepper, and cook until the onion turns translucent, about 5 minutes. Add the garlic along with the spices, and stir to combine. 
4. Add the tomatoes, tomato sauce, and chicken stock. Add the cabbage and bring to a boil. Lower the heat to a simmer, cover the pot, and let cook for 45 minutes. 
5. Once the cabbage is tender and the flavors have melded, add the rice and stir. Cover the pot and cook for another 20 minutes. 
6. Once the rice has absorbed all of the liquid and is fully cooked, transfer to a baking dish. Bake uncovered for 20 minutes at 350ºF. Serve immediately or keep warm in the oven. 

Notes 

Some folks stir in a beaten egg before baking in the oven for a denser casserole, but I prefer this lighter version (your option).