Cheesy 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!

CHEESY CREOLE BREAKFAST SKILLET

Steps:

• For the Creole sauce: Whisk together the mayonnaise, mustard, Cajun seasoning, paprika, pickle, hot sauce, Worcestershire sauce, garlic and chives in a small bowl until combined. Cover and refrigerate until the skillet is done.
• For the skillet: Preheat the broiler. Toss the shrimp with the House Seasoning in a small bowl and set aside.
• Melt the butter in a large (12-inch) cast-iron skillet over medium heat. Add the onions and green and red peppers and cook, stirring occasionally, until the onions begin to turn translucent, about 5 minutes. Add the shrimp, andouille and garlic and cook, stirring constantly, until the shrimp are opaque and the sausage is heated through, about 2 minutes.
• Add the eggs and milk and slowly scramble the mixture with a silicone spatula, scraping up large curds from the bottom of the pan. As soon as the eggs are almost set, but still a tiny bit runny (about 2 minutes), remove from the heat and sprinkle with the Cheddar.
• Broil until the cheese melts, 10 to 15 seconds. Remove the skillet from the oven, drizzle with some Creole sauce, and sprinkle with the green onions.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

CHEESY SCALLOPED CABBAGE

Steps:

• Cook the cabbage in boiling water 5 - 7 minutes until just tender. Drain.
• Prepare the white sauce: Melt butter over med. heat and add flour. Cook for 2 minutes stirring constantly. Add milk, salt and nutmeg, stir continually until thick.
• Prepare bread crumbs: In saute pan melt butter and add crumbs, stir to coat crumbs with butter and remove from heat.
• Add the cheese to the white sauce.
• In a buttered casserole dish layer the cabbage and white sauce.
• Top with crumbs.
• Bake at 400 degrees until crumbs turn a medium golden brown 15 - 20 minutes.

CHEESY CABBAGE CASSEROLE

Steps:

• Finely chop cabbage, press into a 13"x9" cake pan.
• Finely chop garlic and onion.
• In a saucepan heat butter (2tsp.) and saute onion, salt, and garlic.
• Add soup, cream cheese, water or milk, and pepper.
• Heat untill all ingredients are mixed well.
• Pour over cabbage, cover and bake on 325 for 1 hours or until cabbage is soft.
• Melt 8 tablespoons butter and toss in crackers.
• Sprinkle over casserole and return to oven, uncovered, til browned.

CHEESY CABBAGE CASSEROLE

Steps:

• Cook cabbage 5-7 minutes in salted water, drain well.
• Combine soup, milk, cheese, salt and pepper in large bowl.
• Microwave til cheese melts and is creamy. Stir occasionally.
• Fold in cabbage.
• Pour into 1-1/2 quart casserole dish.
• Mix cracker crumbs and melted butter.
• Sprinkle evenly over top.
• Bake in 350º over for 30-40 minutes til bubbly.

CHEESY CABBAGE

Steps:

• Cook cabbage in boiling salted water until tender.
• Drain and return to pot.
• Add cream and cheese over low heat, stirring constantly until cheese melts and coats cabbage.

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.

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.