Cajun Beef and Cabbage Casserole

Cajun Beef and Cabbage Casserole



1 lb ground beef/pork + 1 t real salt & pepper

½ head of shredded cabbage

1 C chopped colored bell peppers

1 C chopped onion

1 15-ounce can diced tomatoes (optional: with chilies)

½ C+ chicken/beef stock (I keep small amounts in my freezer for meals like this)

1 C shredded cheese (cheddar, or colby)

3 garlic cloves

1 t basil

1 t oregano

Generous amount of white/black pepper

¼ t cayenne pepper



  1. Brown meat with peppers and onions until cooked through.
  2. Add tomatoes, spices and garlic to meat and let them get happy together (2-3 minutes).
  3. Put cabbage in glass 9×13, cover with meat mixture.
  4. Cook for 30 minutes on 350 degrees, stirring half way through and adding ½ C chicken stock as needed for moisture.
  5. When cabbage is soft (45 min -1 hour), add cheese to top of dish and cook until melted.
  6. Sprinkle with additional basil.


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6 Responses

    • Thanks! Yes, we are still on GAPs, its going really well….I don’t see us getting off of it any time soon with the progress we’ve made. The goal is to eventually eat ‘all’ whole-foods without any problems.

  1. Maybe I’m missing something, but I didn’t see a oven temperature. Maybe I’ll cook the cabbage a bit first to make up for this…

    • So sorry! Thanks so much for pointing that out! I cooked it on 350 degrees. You could cook the cabbage a bit first–that would probably work out well. Blessings Aimee!

      • Thanks! That’s actually what I turned the oven to to melt the cheese, so perfect! I did cook the cabbage with butter on the stove top first and it seemed to work out perfectly. Everyone loved it, so we’ll make it again with the other half of the cabbage and try it again!

        • Yay Aimee! Thats great! It’s so nice when people our pleased with our meals ;o) Happy it worked out well for you! Thanks for the input!