Cabbage Creole Recipes

CHEESY CABBAGE CREOLE

Steps:

• Brown the ground beef over medium heat, and drain the excess fat.
• Once the meat is browned, add in the onions & peppers.
• Add in the minced garlic, and combine the ingredients.
• Sprinkle in the creole seasoning & black pepper.
• Next add in the cabbage, but a little at a time, until all the cabbage is in the pan or pot.
• Once all the cabbage is in the pan, add in the tomatoes ( or Rotel ).
• Now toss in the cubed Velvetta, and combine all of the ingredients.
• Reduce the heat to low medium.
• Stir all the ingredient, and let simmer for 10 minutes.
• Serve & enjoy!

EASY CABBAGE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cabbage, Cheddar cheese, onion, cream of celery soup, and butter in a large bowl. Mixture will be dry. Transfer to a large baking dish, spreading vegetables evenly; sprinkle with breadcrumbs. Cover baking dish with aluminum foil.
• Baked in preheated oven for 45 minutes and remove foil. Continue baking until bubbly and lightly browned, about 15 minutes more.

CABBAGE CREOLE

Steps:

• Chop the onion and green pepper. Slice the cabbage.
• In a large pan, brown the gound beef with the onions and peppers. Drain and remove from pan.
• Put the sliced cabbage in the pan; add the Rotel tomatoes. Cook on medium heat until cabbage is tender.
• Add the meat mixture to the cabbage and stir well. Stir in the cheese soup until well blended. Cover and cook over low hear for at least 1 hour. Add salt and pepper to taste.

CABBAGE CREOLE

Steps:

• In a large skillet, brown beef with chopped onion. Drain, if necessary. Return meat mixture to pan.
• Add chopped cabbage (this may have to be done in batches depending on how big of a pan you use). Cook until cabbage is somewhat wilted.
• Add Rotel and continue to cook until cabbage is tender.
• Add cubed Velveeta and seasonings to taste.
• Cook until cheese is melted. Serve hot.

CREOLE CABBAGE

Steps:

• Brown ground beef and drain.
• Add chopped onion, pepper, garlic and butter to meat mixture.
• Add tomatoes, tomato sauce and chopped cabbage.
• Salt and pepper to taste.
• Cover and cook until cabbage is tender.

CREOLE VEGETABLES

Steps:

• In a large skillet over medium heat, cook bacon until evenly brown. Set aside, reserving 2 tablespoons bacon fat. Saute onion and green pepper in bacon fat until tender. Stir in tomatoes, green beans, salt, and pepper. Cover, and simmer for 15 minutes. Stir in corn, cover, and continue cooking until vegetables are tender, about 20 minutes.
• In a small bowl, mix together flour and water. Stir into vegetables, and cook until thickened, about 2 minutes. Remove from heat, and stir in evaporated milk. Crumble bacon over top. Serve immediately.

CREOLE SAUTEED CABBAGE

Steps:

• Fry bacon and sausage in a large skillet about 15 min., add onions; saute until onions are wilted.
• Add chopped, drained cabbage stir frequently, add sugar and seasonings, simmer until cabbage reaches desired texture.
• Stir in butter right before serving.
• Serve as a side dish or over rice.

THREADGILL'S CREOLE CABBAGE

Steps:

• SAUTE DICED BACON, add onion, and continue cooking. Add all other ingredients and bring to a boil, stirring to avoid scorching. Turn down to a simmer and stew until cabbage is done, about 1 hour. Makes 10 big servings.