CABBAGE CREOLE

September 29, 2012 Beef, recipes, Soups

This is one of my favorite go-to foods. Even people that don’t like cabbage love it ! I remember as a child, my mother would make this. I hated cabbage. I repeat, hated cabbage. So did my sister and every other young person that I knew. The funny thing is that we all loved this creole.

I must also confess that though this is a “creole”, but I make mine more like a soup. Just don’t add the water and you will have this thick bowl of yumminess.

This creole also freezes well so make a double batch and save it for a busy night. You could even whip up a batch of cornbread to go with it!

I used a can of mild rotel and a can of diced tomatoes. You can use regular rotel if you like it hotter or use only tomatoes if you do not want any spice to it. I went somewhere the middle.

Chop one onion and one bell pepper.

Put the chopped peppers and the ground beef into a pan and cook until meat is done and peppers and onions are tender.

While the meat mixture is cooking, go ahead and chop your cabbage. If someone really doesn’t like the taste of cabbage, chop it really small.
( It’s kind of like sneaking vegetables into your kids food without them knowing it.)
Remember….cabbage cooks down so it becomes much less noticable but you still get the yummy taste.

Dump the cabbage, tomatoes, and can of chedder cheese into the meat mixture. I then fill up the chedder cheese can with milk and pour into the pan. This just makes it a little creamier but is not necessary.

Cook until the cabbage is tender. I then add about 1/4 block of velveta and stir it in. Again, this is because I just love cheese on anything but is not necessary.

Here is what it look like when done. As you can see, I made mine more “soup-like”.

Ingredients:

1 lb. ground beef

1 head cabbage
1 can stewed tomatoes
1 can Ro-Tel tomatoes with green chilies
1 can Cheddar cheese soup
1 cup milk
1 lg. onion
1 bell pepper
Velveta cheese (optional)Directions:

Brown ground beef, onion, and bell pepper. Add cabbage, tomatoes, and chedder cheese soup. Fill empty cheese can with milk at add to mixture. At this point, you may want to add enough reach the consistancy that you want. Since I like mine more soup-like, I add 3-4 cans of water. If you want it thicker, just add less water or no water at all. Simmer until the cabbage is tender. This recipe also freezes well. I freeze mine in individual bags which makes it easy to heat up a bowl for one.