Cajun Cabbage with Rice

I'll be honest, I was VERY surprised by how GREAT this was! It was so easy, so quick and so delicious. I had a leftover half-head of cabbage and this was the perfect way to use it. I got the recipe from HERE, but I made a few changes, which I'll share below.



Cajun Cabbage with Rice

• 1 Tbsp vegetable oil
• 15 oz can black beans, drained and rinsed
• 1 green bell pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 10 oz can diced tomatoes, undrained
• 4 oz can tomato sauce
• 1/4 C long grain rice, uncooked
• 1 tsp fresh basil
• 1 tsp oregano
• 1/8 tsp ground cayenne pepper
• 1/4 tsp ground black pepper
• 1/2 head cabbage, chopped
• 1/2 cup shredded cheddar cheese

Preheat oven to 350° F.

Heat the oil in a large skillet over medium heat. Brown together the beans, green pepper, onion and garlic until the vegetables have softened, about 8 minutes.

Stir in tomatoes, tomato sauce, rice, salt, basil, oregano and the cayenne and black pepper (adding more pepper to taste, if desired). Spread mixture into an ungreased 9x9-inch baking pan. Stir in cabbage and top with cheese.

Cover and bake in preheated oven for 35-40 minutes, or until the rice is tender.

Nutrition Facts

Serving Size 256 g

Amount Per Serving

Calories  191 Calories from Fat  53

% Daily Value*

Total Fat  5.9g 9%

Saturated Fat  2.5g 13%

Trans Fat  0.0g

Cholesterol  10mg 3%

Sodium  514mg 21%

Total Carbohydrates  29.7g 10%

Dietary Fiber  7.0g 28%

Sugars  6.6g

Protein  8.8g

Vitamin A 22% • Vitamin C 90% Calcium 15% • Iron 16%

Nutrition Grade B+

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Low in cholesterol
• High in dietary fiber
• High in vitamin A
• Very high in vitamin C

Bad points

• High in sodium