Cabbage Creole Food

CABBAGE CREOLE

Steps:

• Chop the onion and green pepper. Slice the cabbage.
• In a large pan, brown the gound beef with the onions and peppers. Drain and remove from pan.
• Put the sliced cabbage in the pan; add the Rotel tomatoes. Cook on medium heat until cabbage is tender.
• Add the meat mixture to the cabbage and stir well. Stir in the cheese soup until well blended. Cover and cook over low hear for at least 1 hour. Add salt and pepper to taste.

CREOLE SAUTEED CABBAGE

Steps:

• Fry bacon and sausage in a large skillet about 15 min., add onions; saute until onions are wilted.
• Add chopped, drained cabbage stir frequently, add sugar and seasonings, simmer until cabbage reaches desired texture.
• Stir in butter right before serving.
• Serve as a side dish or over rice.

CREOLE CABBAGE

Steps:

• Brown ground beef and drain.
• Add chopped onion, pepper, garlic and butter to meat mixture.
• Add tomatoes, tomato sauce and chopped cabbage.
• Salt and pepper to taste.
• Cover and cook until cabbage is tender.

CABBAGE CREOLE

Steps:

• In a large skillet, brown beef with chopped onion. Drain, if necessary. Return meat mixture to pan.
• Add chopped cabbage (this may have to be done in batches depending on how big of a pan you use). Cook until cabbage is somewhat wilted.
• Add Rotel and continue to cook until cabbage is tender.
• Add cubed Velveeta and seasonings to taste.
• Cook until cheese is melted. Serve hot.

CABBAGE CREOLE

Steps:

• Brown burger and onions. Season burger to taste. Shred cabbage.
• Spray a casserole dish and place one layer of shredded cabbage on bottom. Top with seasoned cooked ground beef and onions. Top with remaining cabbage. Pour undiluted can of tomato soup over all. Spread over and pierce with fork several times. Cover with foil.
• Bake in preheated 350°F oven for 40 minutes. Remove foil and bake an additional 5 minutes. Remove from oven; allow to sit for 8 minutes. Serve.

SPICY CAJUN CABBAGE

Steps:

• Combine chili powder, thyme, smoked paprika, oregano, cayenne pepper, cumin, onion powder, and salt in a bowl.
• Melt butter in a large skillet over medium heat; cook and stir onion in hot butter until translucent, about 5 minutes. Add garlic and cook until soft, about 2 minutes; stir shredded cabbage into onion and garlic. Cook and stir cabbage mixture until cabbage starts to soften, about 5 more minutes.
• Stir spices into cabbage mixture and cook, stirring often, until spices are evenly mixed in and cabbage is tender, 3 more minutes.

CREOLE CABBAGE

Steps:

• 1. Brown ground beef and drain. Add chopped onion, pepper, garlic and butter to meat mixture. Add tomatoes, tomato sauce and chopped cabbage. Salt and pepper to taste. Cover and cook until cabbage is tender.

CREOLE CABBAGE

Steps:

• 1. Melt butter in a large skillet. Add cabbage, onion, and cook on medium high for about 5 minutes stirring to keep from sticking to pan. Add remaining ingredients; cover and simmer for 20 - 25 minutes.

CAJUN CABBAGE SOUP

Steps:

• Heat butter in a large Dutch oven or heavy stockpot over medium heat; cook and stir leeks, onion, and garlic until softened, 5 to 10 minutes. Add celery and carrots; cook and stir 3 to 4 minutes. Add cabbage; cook and stir until slightly tender, about 5 minutes.
• Mix water, salsa, ketchup, bouillon cubes, Creole seasoning, salt, and pepper into vegetable mixture; bring to a boil. Reduce heat and simmer until flavors blend in soup, 20 minutes. Add sausage to soup and simmer until cooked through, about 20 minutes more.

THREADGILL'S CREOLE CABBAGE

Steps:

• SAUTE DICED BACON, add onion, and continue cooking. Add all other ingredients and bring to a boil, stirring to avoid scorching. Turn down to a simmer and stew until cabbage is done, about 1 hour. Makes 10 big servings.