Cabbage has been grown for hundreds of years by most of the cultures
settling Louisiana. It is especially revered by the Germans who
smother it, stuff it in rolls or bake it as a casserole. This is
one of their favorite recipes.
- 2 large heads of cabbage, cored and chopped
- 1 pound ground beef
- 1 pound smoked sausage, finely diced
- 1/4 cup vegetable oil
- 2 cups onions, diced
- 1 cup celery, diced
- 1 cup bell pepper, diced
- 1/4 cup garlic, minced
- 2 cups chicken stock or bouillon
- 1 (8-oz) can tomato sauce
- 1 (10-oz) can Rotel tomatoes
- 3 cups cooked rice
- salt and pepper to taste
- 1 cup seasoned Italian breadcrumbs
In a large dutch oven, heat oil over medium-high heat. Add ground
beef and ground pork and brown, stirring occasionally for 15 to
20 minutes. When well browned, remove all but 1/2 cup rendered fat.
Into the same pot add onions, celery, bell pepper and garlic. Continue
to cook until vegetables are wilted, approximately 10 to 15 minutes.
Add chopped cabbage, stirring well into the meat mixture. Add chicken
stock, bring to a rolling boil and reduce to simmer. Cover and cook,
stirring occasionally for 30 minutes. At this point the cabbage
should be cooked and slightly browned. Add tomato sauce and Rotel,
blend well into the cabbage and season to taste with salt and pepper.
Continue to simmer until approximately 1 cup of the liquid remains
in the pot. Fold in cooked rice. Preheat oven to 350 degrees F.
Pour the cabbage-rice mixture into a 9" x 13" baking pan.
Top with breadcrumbs and bake until lightly browned around the edges,
approximately 20 minutes. Serve as an entrée or as a side
dish to accompany beef or chicken.