Creole Cabbage Recipes Recipezaar

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.

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 SALAD

Steps:

• Dissolve bouillon cubes in 2 tablespoon boiling water. In large bowl, combine all ingredients except cabbage and onions; mix well. Add cabbage and onions; toss well to coat with dressing. Serve with additional Tabasco if desired.

SLOW COOKER CABBAGE ROLL CASSEROLE

Steps:

• Spary crock pot with nonstick cooking spray.
• Crumble the raw ground turkey (or beef) and spread along bottom of crock pot.
• Add the onions, green pepper, garlic, salt, pepper, thyme and cabbage.
• Pour the diced tomatoes over top.
• Mix the sugar into the tomato sauce and pour over everything. If you like more sauce, add another 8-oz or 15-oz can of tomato sauce.
• Cover and cook on low for about 8 hours or on high for about 4 hours.
• When done, remove lid and stir to mix well.

CABBAGE AND SAUSAGE CROCK POT

Steps:

• Layer ingredients in the order listed.
• Cook on high 4 to 6 hours or on low 8 to 10 hours.

CHICKEN VEGETABLE SOUP

Steps:

• Place chicken in large stockpot.
• Add 8 cups water.
• Bring to a boil over high heat.
• Reduce heat to a simmer.
• Cover and cook for 30 minutes, or until chicken is cooked through.
• Remove chicken from broth; set aside to cool.
• Strain broth and reserve.
• Return stockpot to heat.
• Add olive oil.
• Add garlic and onion and cook over medium heat for 6-7 minutes, or until translucent.
• Add carrots and celery and cook for 2 minutes.
• Add tomatoes, Worcestershire sauce, tomato paste, seasoned salt and Creole seasoning, stirring well to combine.
• Add chicken stock and reserved chicken broth.
• Stir well.
• Add potatoes and bring soup to a boil over medium-high heat.
• Cook until potatoes are fork tender.
• While potatoes are cooking, remove chicken from bone, shredding into bite-size pieces.
• Add chicken to soup.
• Add peas to soup and simmer for 3 minutes.