My Cajun cabbage casserole hits the proverbial comfort food spot in seconds, y'all!! Chopped Cajun trinity veggies, browned in a pan with garlic and seasoned ground beef. Then, salted cabbage and tomato sauce get stirred into the skillet, and it all simmers down until all the individual flavors marry into one entity. At last, the casserole is topped with cheese and baked until melty, browned, and bubbly deliciousness. Yep and yay...
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It Was High Time for a Break, Y'all...
Cajun casserole with rice is a traditional south Louisiana dish that also includes ground beef and tomato sauce. It's usually served as an all-in-one family meal with maybe bread and a salad.
True to form, my Cajun mom never served anything without rice. So, I naturally gravitated to create my signature version of this dish with rice.
However, I don't eat nearly as much rice now as I did when I was growing up. So, I decided that it was best to break with tradition this time and make my Cajun cabbage casserole recipe without rice. And, I served it on the side, adding just enough to give me satisfaction without any over-carbohydrate indulgence regret. Indeed.
Cajun Cabbage Casserole Ingredient Essentials & Substitutions
- Chopped onion, green bell pepper, and celery are the Cajun trinity of vegetables that form the regional flavor base in many famous foods, including gumbo. They're very important to this dish. So, try not to skip them, and definitely use just onions at the bare minimum.
- I used 80/20 ground beef. So, I had to drain the browned beef and veggies over a colander when the time came. It worked out fine since all of the flavor was already locked into the browned mixture. However, you can use lean ground beef to avoid having to go through this extra step. You can also use ground turkey or ground chicken if preferred.
- I love and use Hunt's tomato sauce. But, your favorite tomato sauce brand should taste just fine in this Cajun cabbage casserole, as well.
- You only need a cup of beef broth. You can substitute water, chicken broth, or vegetable broth if you don't have any beef broth on hand.
- This recipe calls for a mix of cheddar and pepper Jack cheeses. Use just one type of these if you have to, or substitute American or Colby Jack cheeses.
- I used jarred minced garlic. To sub fresh garlic, you'll need at least four cloves.
Storage
Cover and store the leftovers in the refrigerator for up to three days. This dish freezes well without the rice. Otherwise, it will be mushy when thawed out.
Make-Ahead Tips
This Cajun cabbage casserole is the perfect make-ahead dish because it tastes even better the next day. Simply make the entire recipe and let it cool completely. Then, cover and store in the fridge until you are ready to heat it up in the oven the next day.
You can also brown the Cajun trinity veggies and the ground beef the night before, as well. This will save you at least 20 minutes of prep time the day that you finish cooking the casserole.
How to Make Cajun Cabbage Casserole
Chop the cabbage. Then, salt it using a little bit of black pepper and cayenne pepper, too.
Now, season the ground beef. Set aside.
Heat a skillet over medium heat. Add the Cajun trinity veggies and the oil or butter to the skillet.
Continue cooking until the mixture is about halfway-browned.
Add the seasoned ground beef to the skillet. Stir to combine and cook until browned. Stir the minced garlic into the mixture and cook for just one more minute.
Then, pour the beef broth into the skillet.
And, add the salted cabbage to the pan.
Stir the tomato sauce into the mixture. Then, simmer for a bit.
Now that the flavors have married, top the Cajun cabbage casserole with the two types of cheeses. Finally, bake until done.
And that's it, y'all!!
This Cajun cabbage casserole is one of those homey dishes that everyone of every age loves upon first bite. The salted raw cabbage cooks down into tender veggie bliss, melting in your mouth right along with the perfectly seasoned beef and the luscious, full-bodied red gravy.
And the browned Cajun trinity bits, y'all! Each one adds its own tiny but tantalizingly rich depth of flavor that balances the rest of the flavors in this Cajun cabbage casserole beautifully. Oh yeah!!!
Share this dish with those who celebrate, not imitate, your talents, strengths, and uniqueness. And see y'all on the yum side...
What to Serve With Cajun Cabbage Casserole
These dishes are perfect for serving alongside this dish.
More Cabbage Recipes
Check out more of my original cabbage dishes on the blog.
Cajun Cabbage Casserole
Ingredients
For the Salted Cabbage
- 1 small head cabbage, chopped about 6 cups
- ½ to ¾ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
For the Seasoned Ground Beef
- 1 pound ground beef lean or 80/20 is best
- 2 teaspoons dried parsley flakes
- ½ teaspoon dried paprika
For the Cajun Cabbage Casserole
- 3 to 4 tablespoons butter or oil
- 1 medium-sized yellow onion, chopped
- 1 medium-sized green bell pepper, chopped
- 2 fresh celery stalks, trimmed and chopped
- 1 tablespoon minced garlic
- 1 cup beef broth Swanson is gluten free
- 2 cups tomato sauce
- 1 cup pepper Jack cheese, shredded
- ½ cup cheddar cheese, shredded
- cooked rice for serving, optional
Instructions
- Preheat the oven to 450 degrees Fahrenheit.
- Place the raw chopped cabbage into a large bowl.
- Sprinkle the salt, black pepper, and cayenne pepper over it, then toss to coat all of the cabbage pieces.
- In a separate bowl, season the ground beef with the dried parsley flakes and the paprika.
- Heat a well-greased 12-inch cast iron skillet over medium-high heat. (You can also use any other type of pot or deep skillet),
- Add the oil or butter and the chopped onion, green bell pepper, and celery to the skillet.
- Continue cooking, stirring often, until the veggies are about halfway-browned, about 10 to 15 minutes.
- Stir the seasoned ground beef into the veggie mixture.
- Continue cooking until the meat and vegetables are browned, about 5 to 10 minutes.
- Add the minced garlic, and cook for one additional minute.
- Drain the mixture over a colander, if necessary, to remove the excess grease from the ground beef, then return to the pan.
- Reduce the heat to medium-low.
- Add the beef broth and the salted cabbage to the skillet, stirring to combine.
- Cover the skillet partially.
- Cook for another 10 minutes or so, until the cabbage completely wilts into the beef and vegetable mixture.
- Stir the tomato sauce into the skillet.
- Cook for an additional 15 minutes, stirring often.
- Sprinkle the cheese over the top of the casserole.
- Use heavy oven mitts to slide the skillet into the oven.
- Bake for 10 to 15 minutes, or until the cheese is melty and the casserole is browned and bubbly.
- Use the heavy oven mitts to remove the skillet from the oven.
- Let cool for 5 minutes before serving.
- Serve as is or with rice or cauliflower rice.
Notes
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.
See our full nutrition disclaimer here.
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