Cabbage Creole Food

CHEESY CABBAGE CREOLE

Steps:

• Brown the ground beef over medium heat, and drain the excess fat.
• Once the meat is browned, add in the onions & peppers.
• Add in the minced garlic, and combine the ingredients.
• Sprinkle in the creole seasoning & black pepper.
• Next add in the cabbage, but a little at a time, until all the cabbage is in the pan or pot.
• Once all the cabbage is in the pan, add in the tomatoes ( or Rotel ).
• Now toss in the cubed Velvetta, and combine all of the ingredients.
• Reduce the heat to low medium.
• Stir all the ingredient, and let simmer for 10 minutes.
• Serve & enjoy!

CAJUN CABBAGE SKILLET

Steps:

• Heat a large cast-iron skillet or high-sided saute pan over medium-high heat. Add the oil and swirl the pan to coat evenly. Add the sausage slices in a single layer and cook until browned on the first side, about 2 minutes. Flip and cook until browned on the second side, about 2 minutes. Use a slotted spoon to remove the sausage slices to a bowl and set aside.
• Add the onion, a splash of water and large pinch salt to the pan and cook over medium-high heat, using a wooden spoon or heatproof rubber spatula to scrape up any browned bits from the bottom of the pan. Cook, stirring occasionally, until the onion is lightly browned in spots and starting to get tender, 5 to 7 minutes. Add the cabbage, crushed red pepper and another pinch salt and cook until cabbage is crisp-tender, 6 to 8 minutes, stirring occasionally. If the pan seems dry at any point, stir in another splash of water.
• Add the garlic and cider vinegar and cook until the vinegar is mostly evaporated, about 1 minute, stirring constantly. Stir in the butter until melted, then return the sausage to the pan along with the apple and cook until the apple slices are just tender, 3 to 4 minutes, stirring occasionally.
• Sprinkle with the scallion and serve immediately with hot sauce alongside.

CONTEST-WINNING CAJUN CABBAGE

Steps:

• In a skillet, cook the beef, green pepper, onion and garlic over medium heat until meat is no longer pink; drain. Stir in tomatoes, tomato sauce, rice, seasonings and hot sauce. , Spread into an ungreased 13x9-in. baking dish. Top with the cabbage and cheese. Cover and bake at 350° for 65-75 minutes or until the rice is tender. If desired, garnish with basil.

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.

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.

CREOLE VEGETABLES

Steps:

• In a large skillet over medium heat, cook bacon until evenly brown. Set aside, reserving 2 tablespoons bacon fat. Saute onion and green pepper in bacon fat until tender. Stir in tomatoes, green beans, salt, and pepper. Cover, and simmer for 15 minutes. Stir in corn, cover, and continue cooking until vegetables are tender, about 20 minutes.
• In a small bowl, mix together flour and water. Stir into vegetables, and cook until thickened, about 2 minutes. Remove from heat, and stir in evaporated milk. Crumble bacon over top. Serve immediately.

CAJUN CABBAGE WITH RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat the oil in a large skillet over medium heat. Brown together the beef, green pepper, onion, and garlic until the meat is no longer pink and the vegetables have softened, about 8 minutes. Drain liquid from pan.
• Stir in tomatoes, tomato sauce, rice, salt, basil, oregano, and the cayenne, white, and black pepper (adding more pepper to taste, if desired). Spread mixture into an ungreased 9x12-inch baking pan. Top with cabbage and Colby cheese.
• Cover and bake in preheated oven for 65 to 75 minutes, or until the rice is tender.

CHOU GLORIEUX (GLORIOUS CABBAGE)

Steps:

• Parboil cabbage until tender;drain well and slice into small pieces.
• Melt butter in large saucepan or skillet over medium heat.
• Add oil,celery,onion,green pepper and green onions and saute until limp.
• Add cabbage and mix well.
• Cover and cook over very low heat about 10 minutes, stirring once or twice.
• Stir in all but about 1/4 cup cheese and mix well;let cook a few more minutes.
• Preheat oven to 350 degrees.
• Soak toast in milk until soft;squeeze out milk and add toast to cabbage mixture.
• Blend in cream, half of breadcrumbs,garlic and parsley.
• Remove from heat and mix well; season with salt and pepper.
• Turn into shallow 3-quart casserole.
• Combine remaining breadcrumbs and cheese and sprinkle over top.
• Bake uncovered about 30 minutes.

MS. ANGELA'S SMOTHERED CABBAGE

Steps:

• Heat oil in a large pot over medium heat. Add onion, green pepper, and garlic. Cook and stir until browned, about 5 minutes. Add pork, Creole seasoning, and salt. Cook until pork is browned, 5 to 7 minutes. Do not drain.
• Arrange cabbage over pork; cover with diced tomatoes. Add lid and reduce heat to medium. Cook, without stirring, until cabbage is wilted, 15 to 20 minutes. Stir and taste for seasoning.

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.