I received a recipe from my friends John and Shirley Cannon a little while back that had cabbage as its main ingredient. Thinking ahead, I decided to save it for St. Patrick’s Day to share with Blount Today readers.
The recipe has a twist from traditional cabbage soup because it has a slight -- just a slight -- bite to it from the Ro-Tel, which is diced tomatoes, green chilies and other spices.
This Cajun Cabbage is so delicious that I almost ate the whole bowl as I was photographing it!
John and Shirley say it is also a good dish to take to a pot-luck or church dinner, especially if you put a cornbread topping on it. To do that, just add cornbread batter -- a little more moist than you might normally make it -- to the top of the dish after the cabbage has cooked and bake it in the oven until the cornbread is golden brown.
Celebrate St. Patrick’s Day and treat your family to this Cajun Cabbage. Since John and Shirley Cannon gave me the recipe, I named it “Cannon’s Cajun Cabbage.” Choose a pot with a good lid to make this St. Patrick’s Day treat.
Cannon’s Cajun Cabbage
1 whole head of cabbage, cut into large pieces
1 lb. good sausage
1/2 lb. ground beef
1 medium onion, chopped
1 can (10 ounce size) Ro-Tel tomatoes
1 can cheddar cheese soup
Brown sausage, ground beef and onion together. Pour off any excess grease.
In a large pot, layer meat and onion mixture on bottom, then lay cabbage on top of meat. Pour Ro-Tel on top of cabbage, then add the cheddar cheese soup on top of the tomatoes. Do not stir.
Turn on low to medium heat and cover. Let simmer until cabbage starts to form its own juice. Then stir occasionally, cooking until cabbage is tender, but still firm, leaving lid on as much as possible. Serve with cornbread.