Rotel Baked Cabbage Recipes

ROASTED CABBAGE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Brush both sides of each cabbage wedge with olive oil. Sprinkle garlic powder, red pepper flakes, salt, and pepper over each wedge. Arrange wedges on a baking sheet.
• Roast in the preheated oven for 15 minutes; flip cabbage and continue roasting until browned and charred in some areas, about 15 minutes more. Squeeze lemon over each wedge.

CABBAGE CASSEROLE

Steps:

• Cook cabbage in boiling water until tender; drain thoroughly. In a large skillet, saute onion in 5 tablespoons butter until tender. Stir in soup. Add cheese; stir until melted. Remove from the heat. Stir in the cabbage, salt and pepper. , Transfer to an ungreased 2-qt. baking dish. In a small skillet, melt remaining butter. Cook and stir crumbs in butter until lightly browned; sprinkle over casserole. , Bake, uncovered, at 350° for 20 to 30 minutes or until heated through.

ROTEL BAKED CABBAGE

Steps:

• 1. Turn head of cabbage upside down. With a sharp paring knife, cut out the core. With a sharp chef's knife, cut cabbage in quarters without cutting all of the way through.
• 2. Cut three or four sheets of heavy duty aluminum foil large enough to wrap around the head of cabbage. Place head of cabbage, cut side up in the center of aluminum squares. Pour one can of Rotel brand tomatoes with green chilies into the center of cut cabbage. Spindle liberally with Cajun seasoning. Wrap head of cabbage tightly with the aluminum foil.
• 3. Place wrapped cabbage onto an oven safe baking dish and place in the center of preheated oven. Bake for one hour. Check the cabbage by carefully squeezing. Cabbage is done when the head feels soft. Carefully unwrap cabbage and place into a serving dish. Stir and serve. *Cabbage can be cooked on the BBQ pit the same way. The flavor will be slightly different due to the smoke. It takes longer but is well worth it.

BAKED CABBAGE WITH BACON

Steps:

• Preheat oven to 375°F. Place bacon in heavy large pot over medium-high heat. Sauté until fat begins to render and bacon begins to brown, about 12 minutes. Add cabbage and leek. Sauté until cabbage wilts, about 10 minutes. Add water; bring to boil. Cover pot, reduce heat to medium and simmer until cabbage is tender, about 15 minutes. Uncover, increase heat and boil until all liquid evaporates, stirring often, about 10 minutes. Mix in parsley and green onions. Season with salt and pepper. Transfer to 9-inch glass pie dish.
• Melt butter in heavy medium skillet over medium-low heat. Add breadcrumbs; stir until crisp, about 10 minutes. Sprinkle breadcrumbs over cabbage mixture. Bake until heated through, about 10 minutes.

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.

CABBAGE HAMBURGER BAKE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in salt. In a greased 2-1/2-qt. baking dish, layer half of the beef mixture, cabbage and soup. Repeat layers (dish will be full). , Cover and bake at 350° for 50-60 minutes or until cabbage is tender. Serve with a slotted spoon.