Rotel Baked Cabbage Food

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.

ROTEL BAKED CABBAGE

Steps:

• 1. Turn head of cabbage upside down. With a sharp paring knife, cut out the core. With a sharp chef's knife, cut cabbage in quarters without cutting all of the way through.
• 2. Cut three or four sheets of heavy duty aluminum foil large enough to wrap around the head of cabbage. Place head of cabbage, cut side up in the center of aluminum squares. Pour one can of Rotel brand tomatoes with green chilies into the center of cut cabbage. Spindle liberally with Cajun seasoning. Wrap head of cabbage tightly with the aluminum foil.
• 3. Place wrapped cabbage onto an oven safe baking dish and place in the center of preheated oven. Bake for one hour. Check the cabbage by carefully squeezing. Cabbage is done when the head feels soft. Carefully unwrap cabbage and place into a serving dish. Stir and serve. *Cabbage can be cooked on the BBQ pit the same way. The flavor will be slightly different due to the smoke. It takes longer but is well worth it.

MEATY CABBAGE CASSEROLE

Steps:

• Brown ground meat and sausage.
• (I usually don't drain).
• Add bell pepper and celery.
• Add cabbage, tomatoes, rice and water.
• Cook until cabbage wilts.
• Mix together cheese, milk, butter and flour; add to cabbage mixture.
• Bake in a casserole dish (approx. 9x13) for 30-45 minutes at 400 degrees, uncovered.
• (THIS CAN BE FROZEN BEFORE BAKING).

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.

MEXICAN SKILLET CABBAGE

Steps:

• Fry bacon in a large skillet.
• When bacon is crisp remove from pan, crumble, and set aside.
• Add garlic to skillet and sauté for 1 minute or until aromatic.
• Add cabbage to the skillet and stir to coat in bacon drippings and garlic.
• Add Rotel, reserved crumbled bacon, salt and pepper and stir to combine.
• Simmer over low to med heat until cabbage is soft, about 20-30 minutes.

CABBAGE ROLL CASSEROLE

Steps:

• Brown the ground beef and onion. Drain. Mix the rice into that. Set aside. Chop the cabbage and spread over the bottom of a 13x9 pan. Spread the meat/onion mixture over that. In a saucepan combine the rest of the ingredients and bring them to a light boil. Pour this over the meat and cabbage. Cover tightly with foil and bake at 350 degrees for 1 1/4-1 1/2 hours. NOTE: Recently I have reversed the way I layer the ingredients in the baking dish. I put the meat/rice mix in first and top with the cabbage. I then pour the liquid over that. I find it works better as far as not ending up with hard bits of uncooked or dried up rice.
• I like to sometimes sprinkle my serving with parmesan cheese just for a little extra flavor, too.
• Note: If you don't have marjoram use extra oregano -- or -- if you have no oregano use extra marjoram -- they are very similar. I notice people saying they used garlic. Why didn't I think of that?! Love using garlic. I will be adding some next time I make this myself!