I love Cajun Cooking more than any other ethnic cuisine in the world, because it is a melting pot of the world. I also like it quick and easy (yes, I know some things take time and lots of ingredients, and I do those too), I work and am involved in many things, so time is of the essence many times. This is my rendition of cabbage rolls.
2 lb. Lean Ground Beef or Turkey
4 T. Oil
1 lg. Onion (chopped)
4 stems Celery (finely chopped)
1 med. Bell Pepper (finely chopped)
1 ½ c. uncooked Rice (long grain)
2 sm. Heads Cabbage (pulled apart, so leaves are individual)
6 sm. Cans Spicy Hot V-8 Juice
Tony Chachere's Seasoning (to taste)
4 oz. Mild Cheddar Cheese (grated & optional)
Brown ground meat in oil, add next 3 ingredients and stir until wilted. Add raw rice and mix well. Season to taste.
In a large, deep oven proof casserole with a lid, put a thick layer of cabbage leaves, ½ the meat mixture, and 2 cans V-8 juice. Repeat the layer again, thick layer cabbage leaves, rest of the meat mixture and 2 more cans V-8 juice. Put another thick layer of cabbage leaves on top and the last 2 cans of V-8 juice.
Cover and bake at 350° for 1½ - 2 hours, until cabbage is tender. Remove the cover and add the cheese if you want it and return to oven until cheese melts.
NOTE: Don't worry if you have cabbage left over, make a coleslaw. Cabbage size is not created equal, so this is bound to happen. Sometimes I put a little Cajun sausage (passed through the food processor to mince) in with the ground meat for a different taste.
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