You don’t know what to cook and you don’t have much time? We bring you the recipe for One-Pot Cabbage Casserole that will give you a unique flavor in no time.
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This recipe is designed to be quick and to get you out of trouble. So take note of this One-Pot Cabbage Casserole because you will need it.
Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes | Makes: 8 servings | 6 PersonalPoints
Ingredients:
1 lb lean Beef (Ground)
1 lb Turkey (Ground)
1 tsp Cajun Seasoning
1 Vidalia Onion (Chopped)
1 cup Uncooked Rice
3 large Cabbage (Chopped)
1 can Tomato Sauce
2 cup Water
1 can Rotel
1 cup Sharp Cheddar cheese (Shredded) – Reduced fat
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Directions:
Step 1. Cook ground beef and ground turkey in a large skillet (or cast iron). Sprinkle Cajun seasoning while the meat is browning.
Step 2. Add the chopped onion, cooking until it becomes translucent. Drain off the grease.
Step 3. Stir in the rice and cabbage, tomato sauce, water, Rotel and it’s juices.
Step 4. Bring the skillet to a boil then reduce the heat to medium low.
Step 5. Cover the skillet allowing it to simmer for 20 minutes. (Check the rice and cabbage, at the 20-minute mark, to make sure that both the rice and cabbage are cooked.)
Step 6. Top with shredded sharp Cheddar cheese.
Step 7. Replace the lid and allow time for the cheese to melt.
Step 8. Remove from heat and allow to cool a few minutes before serving.
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Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
One-Pot Cabbage Casserole
This recipeis designed to be quick, and to get you out of trouble. So take note of this One-Pot Cabbage Casserole because youwill need it.
Ingredients
- 1 lb lean Beef Ground
- 1 lb Turkey Ground
- 1 tsp Cajun Seasoning
- 1 Vidalia Onion Chopped
- 1 cup Uncooked Rice
- 3 large Cabbage Chopped
- 1 can Tomato Sauce
- 2 cup Water
- 1 can Rotel
- 1 cup Sharp Cheddar cheese Shredded
Instructions
- Cook ground beef and ground turkey in a large skillet (or cast iron). Sprinkle Cajun seasoning while the meat is browning.
- Add the chopped onion, cooking until it becomes translucent. Drain off the grease.
- Stir in the rice and cabbage, tomato sauce, water, Rotel and it’s juices.
- Bring the skillet to a boil then reduce the heat to medium low.
- Cover the skillet allowing it to simmer for 20 minutes. (Check the rice and cabbage, at the 20 minute mark, to make sure that both the rice and cabbage are cooked.)
- Top with shredded sharp Cheddar cheese.
- Replace the lid and allow time for the cheese to melt.
- Remove from heat and allow to cool a few minutes before serving.
- Enjoy!
