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A Shout-out to the River Roads Cookbook on St. Patrick’s Day

March 17, 2009

Just last week, I made a great recipe from the River Roads cookbook, which was a Christmas gift from my uncle. If you are not familiar with it, the River Roads cookbook series contains a large selection of great Louisiana recipes put together by the Junior League of Baton Rouge. Since the main ingredient for most of the recipes have something to do with Zatarain’s spices or seafood that we can’t get here in Tennessee, I chose a common cabbage casserole, which turned out wonderfully.

Just in time for St. Patrick’s Day, here’s the recipe:

 Cajun Cabbage Casserole

  • One 8-ounce package chopped cabbage or cole slaw
  • 1 pound ground turkey or extra lean ground beef (we used the beef!)
  • 2 medium onions, chopped
  • 2 cloves garlic, minced
  • One 10 3/4-ounce can of light cream of mushroom soup
  • 1 1/2 cups cooked rice
  • 1/4 cup chopped green onion tops
  • 1/2 teaspoon light Creole seasoning
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup bread crumbs (I used Italian bread crumbs)

Cook cabbage until tender; drain and reserve one cup liquid. In a heavy cast-iron skillet or nonstick skillet, brown meat, onions and minced garlic. Mix cabbage, soup, rice and green onions with the above and season with light Creole seasoning and Worcestershire sauce. Add enough reserved liquid so mixture is moist. Top with bread crumbs (I also added shredded cheese which was perfect) and bake at 350 degrees for 30 minutes in a baking dish sprayed with vegetable oil cooking spray.



Also, check out Creature Comfort’s printable giveaway: a fun recipe card you can download and print out. Too cute!

One Comment leave one →
  1. Stu permalink
    March 17, 2009 3:22 pm

    This casserole was off the chain, and also the bomb diggity.

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