This past Saturday, in the midst of all of the college football games on TV, Jeff decides he wants to make something on his smoker. I thought it was a great idea and with LSU coming on that night, it seemed only fitting to whip up some cajun cooking!
We have a cabbage soup recipe we’ve loved over the last several years but decided it was time to do some experimenting and make it our own. The result was AMAZING! I had to share it with you guys!
Ingredients Needed:
{Some ingredients are not shown in the picture.}
- 4 tbsp olive oil
- 1 cup raw white rice
- 48 oz chicken broth (if using Swanson’s you can get 1 32 oz box and 1 14 oz can)
- 1 lb ground beef
- 1 pkg 14 oz cooked sausage, cut in to bite sized pieces
- 1/2 tsp allspice (I use this on almost all of my ground beef recipes)
- 1 1/2 tsp coriander
- 2 tsp paprika
- garlic salt
- pepper
- 1 onion chopped
- 2 cloves garlic, minced
- 3/4 head of cabbage
- 1 can of corn
- 1 (28 ounce) can diced tomatoes
- 1 cup tomato sauce
- Handful of parsley, chopped
- 3 tbsp dill, finely chopped
Using a medium sized sauce pan, add 2 tbsp of olive oil and heat over medium high heat. Add the rice and toss it to coat all of the rice in the oil. Add two cups of the chicken broth and bring to a simmer. Cover the pot and cook for 14-16 minutes, or until the rice is soft.
Jeff smoked our sausage on his smoker, but you could easily grill it or even cook it in a pan, however you like.
Heat a deep pot over medium-high heat and add the other 2 tbsp of olive oil. Once hot, add your meat and begin to brown for a few minutes. Season your meat with allspice, coriander, paprika, garlic salt, and pepper. Add your onions and garlic and allow to cook for 2 to 3 minutes.
Add your cabbage to the pot. Wilt the cabbage down a bit and then add corn, tomatoes, tomato sauce, and remaining chicken broth. Cover the pot, raise the heat to high, and bring it to a simmer. Allow it to simmer for about 10 minutes.
Once the rice has cooked, add it to your deep pot and continue to cook for 2 to 3 minutes. Stir in parsley and dill, adjust salt and pepper to your taste, and serve.
When you aren’t able to finish it all, seal it up and refrigerate. We think it might be even better the next day. 
**Tip: I used to get so behind in my recipes when I first started trying new ones out. I’ve since learned how much easier it is to make those recipes when I do all of my chopping ahead of time and set them aside in small bowls. Food doesn’t get burned and I’m not sweating! 
My favorite recipes are ones I can easily throw together in to one pot. This definitely falls in to that category!
Let me know if you decide to try it! You won’t be disappointed!
If you like it, would you pin it??? There’s a little button down there that makes it super easy to pin straight to your account!
Enjoy!!
