INGREDIENTS

INSTRUCTIONS

Anyway, today I tried a recipe I had downloaded from Tony Cachere's website
and I think it's a winner. I'm posting the recipe exactly as I downloaded
it, but I've put notes at the bottom about the changes I made. (Anyone who
knows me is aware that I never follow a recipe exactly as it's
written--it's this rebellion thing.)
Cut cabbage in small chunks and in a medium pot, boil in salted water until
tender, but still green. Drain and reserve the liquid.
Melt margarine in a deep skillet and fry ground meat with onions and garlic
until brown.
In a large bowl, mix cabbage with meat, adding mushroom soup, green onions,
and rice. Add Tony's Creole Seasoning to taste.
Pour mixture into greased, flat baking dish. Top with bread crumbs. If you
think the casserole is too dry, add some of the water from the boiled
cabbage. Bake at 300 degrees for 20 to 30 minutes. Yields 6 servings.
Notes: Tony doesn't specify what kind of ground "meat," but I used one of
my favorites--Owen's bulk sausage (regular seasoning, as opposed to hot,
extra mild, or sage).
Because I love onions and garlic, I used a large onion instead of the
medium called for, 1/2 C. of green onions (scallions) instead of the 1/4 C.
specified, and 5 big cloves of garlic.*
Instead of steamed rice, I used a cup of regular boiled white rice. (I make
it a practice to freeze leftover rice in one-cup portions for recipes such
as this.)
Instead of the bread crumbs, and instead of adding any of the water in
which the cabbage was cooked, I poured a can of partially- drained diced
tomatoes over the top of the casserole before baking it.
I put the leftover "cabbage water" to good use by reducing it, then
freezing it to use as part of the broth the next time I make vegetable
soup.
NEXT TIME I'LL DO THIS PART DIFFERENTLY: I won't salt the water in which I
boil the cabbage so I can use more of Tony's seasoning. The dish wasn't as
spicy as I would have liked, since Tony's contains salt and it would have
been too salty if I'd used any more. (Of course, I rectified that with some
Louisiana red hot sauce, but I would have preferred to go heavier on the
Tony's.) Posted to TNT - Prodigy's Recipe Exchange Newsletter by
poobery@ix.netcom.com (Jayni) on Apr 20, 1997

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