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This has always been one of my favorite go-to dishes. It's so good, even people who claim to dislike cabbage end up loving it! I’ll never forget when I was a kid, my mom would make this recipe. I absolutely hated cabbage—honestly, I couldn't stand it. My sister felt the same way, and so did every other kid I knew. Yet, somehow, we all couldn’t get enough of this Creole. It was the one exception to our cabbage aversion, and it's been a favorite ever since!
I must also confess that though this is a “creole” but I make mine more like a soup. Just don’t add the water and you will have this thick bowl of yumminess.
This creole also freezes well so make a double batch and save it for a busy night. You could even whip up a batch of cornbread to go with it!
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INGREDIENTS
1 lb. ground beef
1 lg. onion, chopped
1 bell pepper, chopped
1 bell pepper, chopped
1 head cabbage
1 can stewed tomatoes
1 can Ro-Tel tomatoes with green chilies
8 oz velveeta cheese
1 cup milk
1 can stewed tomatoes
1 can Ro-Tel tomatoes with green chilies
8 oz velveeta cheese
1 cup milk
top with extra cheese if desired
1-4 cups of water if you want it soupy
DIRECTIONS
Brown ground beef, onion, and bell pepper.
Add cabbage, Ro-tel tomatoes, and velveeta, and milk.
If you want soup, 2-4 cups of water.
Simmer until the cabbage is tender. This recipe also freezes well.