My next recipe preview from my new cookbook Complete Cajun Cookbook is the Cabbage Casserole which is on page 153 in the Vegetables and Salads chapter. I’ve also included several more tips or “Lagniappe” below to give you more options, and honestly, recipes other than baking/pastry recipes are a guideline to be adjusted by personal preferences or ingredient availability. The recipe directly from the book is listed below, and be sure to check my tips just under the recipe:
Tips:
- The recipe calls for preheating the oven in the first step, and while this is a general practice with most recipes, I actually recommend you want until you have drained the cabbage in step 2, and to preheat the oven while the cabbage is cooling. This will give you plenty of time to get your oven preheated before placing the casserole in the oven. While most ovens preheat within 10-15 minutes, you many want to adjust your preheat time based on how your oven works, variations in ovens can differ by age, type, and location, all which can affect the preheat time.
- The time given to boil the cabbage should be adjusted depending on how soft and cooked you want your cabbage, very tender and soft, then keep it in the simmer for 30 minutes, slightly al dente, then reduce your boiling time. I’ve actually boiled the cabbage for just 20 minutes and have had great results with the tenderness. Adjust the boil time to your taste and flavor profile.
- Ground turkey, pork, sausage, or lamb are all great meat substations for this recipe, just add it into the recipe as you would be ground beef in step 3.
- Any long grain rice will do, but for this batch I used parboiled rice.
Bon Appetite!
