Cajun Cabbage with Rice

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tablespoon vegetable oil
• 1 pound ground beef
• 1 green bell pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (10 ounce) can diced tomatoes with mild green chilies, undrained
• 1 (8 ounce) can tomato sauce
• 1/2 cup long grain rice, uncooked
• 1 teaspoon salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon ground black pepper
• 1 small head cabbage, chopped
• 1 cup shredded Colby cheese

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the vegetable oil in a large Dutch oven or deep skillet over medium heat. Add the ground beef and cook, breaking it up, until browned, about 6 minutes. Drain off excess fat.

2. Stir in the chopped green bell pepper, onion and minced garlic. Cook until the vegetables soften, about 5 minutes.

3. Add the undrained diced tomatoes with green chilies, the tomato sauce, uncooked rice, salt, dried basil, dried oregano, cayenne, white pepper and black pepper. Stir well.

4. Add the chopped cabbage and press it down into the liquid. Bring to a gentle boil, then reduce the heat to low, cover and simmer, stirring every 15 minutes, until the rice and cabbage are tender, about 45 minutes. Add a splash of water if it becomes too dry.

5. Sprinkle the shredded Colby cheese over the top, cover and let it sit off the heat for 5 minutes until melted. Serve hot.