2/5/2019 – This recipe was inspired by like Tim Acosta’s–Rouses’ Marketing Manager–recipe on page 29 of Rouse’s Magazine’s holiday issue for November/December 2018.

Ingredients:

Bacon grease
~1 lb. Rouses Green Onion Sausage
~1 lb. lean ground beef
3 shakes of 6POGS [next time try 6 shakes or 1T]

3 medium yellow onions chopped
1 medium bell pepper
4 cloves of garlic

1-T of Whol’s Creole Seasoning [he called for Tony Chacheres]
2 cans of Rotel diced tomatoes and green chilis
2-t Worcestershire Sauce [he called for 2-t of Kitchen Bouquet]
1 pinch of red pepper flakes
1-T of Crystal Hot Sauce  [he called for 1T Cajun Power Garlic Sauce and 1T Delatto Hot Pepper Garlic Sauce]

1 large dense cabbage
1 cup uncooked rice
1 cup chicken broth plus more to make the rice correct

Procedure:

1. Brown the meats in the bacon grease and 6POGS. Remove leaving the drippings.
2. Saute the veggies, other than the cabbage, in the skillet with the drippings
3. Return the meat
4. Add the Rotel and other seasonings and let combine
5. Add the cabbage, broth, and rice.
6. Put covered into the oven at 350 to cook for one hour.