Yield: 1 Servings
|1 medium||Head cabbage|
|1 pounds||Lean ground meat|
|1 medium||Onion, chopped|
|2||Cloves garlic, minced|
|Tony's Creole Seasoning|
|1 can||(10 3/4 oz.) cream of mushroom soup|
|¼ cup||Chopped green onions|
|1 cup||Steamed rice|
|¼ cup||Bread crumbs|
Anyway, today I tried a recipe I had downloaded from Tony Cachere's website and I think it's a winner. I'm posting the recipe exactly as I downloaded it, but I've put notes at the bottom about the changes I made. (Anyone who knows me is aware that I never follow a recipe exactly as it's written--it's this rebellion thing.) Cut cabbage in small chunks and in a medium pot, boil in salted water until tender, but still green. Drain and reserve the liquid.
Melt margarine in a deep skillet and fry ground meat with onions and garlic until brown.
In a large bowl, mix cabbage with meat, adding mushroom soup, green onions, and rice. Add Tony's Creole Seasoning to taste.
Pour mixture into greased, flat baking dish. Top with bread crumbs. If you think the casserole is too dry, add some of the water from the boiled cabbage. Bake at 300 degrees for 20 to 30 minutes. Yields 6 servings.
Notes: Tony doesn't specify what kind of ground "meat," but I used one of my favorites--Owen's bulk sausage (regular seasoning, as opposed to hot, extra mild, or sage).
Because I love onions and garlic, I used a large onion instead of the medium called for, ½ C. of green onions (scallions) instead of the ¼ C.
specified, and 5 big cloves of garlic.* Instead of steamed rice, I used a cup of regular boiled white rice. (I make it a practice to freeze leftover rice in one-cup portions for recipes such as this.)
Instead of the bread crumbs, and instead of adding any of the water in which the cabbage was cooked, I poured a can of partially- drained diced tomatoes over the top of the casserole before baking it.
I put the leftover "cabbage water" to good use by reducing it, then freezing it to use as part of the broth the next time I make vegetable soup.
NEXT TIME I'LL DO THIS PART DIFFERENTLY: I won't salt the water in which I boil the cabbage so I can use more of Tony's seasoning. The dish wasn't as spicy as I would have liked, since Tony's contains salt and it would have been too salty if I'd used any more. (Of course, I rectified that with some Louisiana red hot sauce, but I would have preferred to go heavier on the Tony's.) Posted to TNT - Prodigy's Recipe Exchange Newsletter by poobery@... (Jayni) on Apr 20, 1997