| Cajun Cabbage Casserole
1 medium head cabbage
1 1/2 pounds of ground sirloin
1/2 cup of green onions, chopped
1 medium yellow onion, chopped
2 cloves garlic, minced
1 large can whole tomatoes with juice, chopped
One 10 1/2 ounce can of cream of mushroom soup
1 cup of boiled rice
1/2 pound fresh mushrooms, sliced
3 to 4 tablespoons of Creole seasoning, to taste
3 pounds of parsley
1/2 stick of margarine
1/2 cup of bread crumbs |
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Cut head of cabbage as you would lettuce. Boil in water until semi-tender, drain and reserve liquid. Melt margarine in deep skillet and fry ground meat with onions and garlic. After meat is brown, add Creole seasoning. Mix well. Add cabbage, tomatoes, mushrooms, rice and mushroom soup and parsley, mix well. Pour into greased deep baking dish. Top with bread crumbs and bake 20 to 30 minutes at 325ºF. If it is too dry, before baking, add some juice from boiled cabbage. Serve with hot crusty bread. Serves 6. |
