Misfit Recipes: Dirty Cabbage

*Disclaimer: I never instruct people on how much seasoning to use in a dish. I feel like this is the portion of cooking where a person learns discretion and creates their culinary identity. I only share measurements that I feel are absolutely necessary. 


2 lbs. ground beef

Creole seasoning

Extra virgin Olive oil

Garlic Powder

Black Pepper

½ cabbage chopped in fine shreds

1 onion, chopped

Rice-A-Roni Long Grain & Wild Rice Mix, 4.3 oz Box

2 cups of chicken broth

1 10 oz. can Rotel

1 Can cream of mushroom

4-6 mini tri-color peppers (Any bell pepper will do)

Sharp Cheddar

dirty cabbage



  1. Add ground beef to large saucepan with onions. Season ground beef and onions. Cook until browned.
  2. Cook rice as instructed on the package.
  3. In a wok or large skillet, stir fry peppers and cabbage with olive oil and chicken broth. Seasoning with garlic, black pepper and creole seasoning.
  4. Preheat oven to 350 degrees and spray baking dish with non-stick spray.
  5. In a wok or a large bowl, combine the wild rice, ground beef, cabbage, rotel and cream of mushroom. Mix well.
  6. Transfer the mixture to a baking dish and top with sharp cheddar.
  7. Bake for 25-35 minutes. Allow the dish to settle at least 10-12 minutes before serving.



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