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Spicy and cheesy as well as hearty. Also a perfect dish for a cold winter’s eve, church socials, potlucks or even summer suppers. The cabbage stays somewhat crisp and makes this almost like a warm salad.

CAJUN CABBAGE

1 pound QUALITY ground beef
1 tablespoon avocado oil
1 medium red pepper, chopped
1 medium Vidalia onion, chopped
3 cloves garlic, FINELY minced
1 can ORIGINAL Rotel tomatoes
8 ounces tomato sauce
1/2 cup long grain rice (uncooked)
FRESH ground sea salt and black pepper, to taste
1 tablespoon FRESH chopped basil
1 tablespoon FRESH chopped oregano
1/4 +/- cayenne pepper
1 tablespoon FRANK’s original hot sauce
1 small head cabbage, chopped
1 – 1 1/2 cups shredded Colby cheese

• Preheat oven to 350°.
• Heat skillet over medium high heat.
• Add ground beef and season to taste with FRESH ground sea salt and black pepper.
• Drain beef well.
• Add oil to skillet.
• When oil is heated add onion and pepper, sautéing until onion is translucent.
• Add garlic, sautéing a minute more.
• Add tomatoes, tomato sauce, hot sauce, basil, oregano, cayenne and rice, stirring to combine.
• Spread into an ungreased baking dish.
• Toss cabbage pieces and cheese together.
• Top with chopped cabbage and cheese.
• Cover and bake 1 hour + or until rice is tender.