#171 – Cajun Cabbage & Dump Bars

hosted by Laverne Diede & Rhonda Fitterer

Cajun Cabbage

  • 1 lb. ground beef
  • 1 medium green pepper chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 can (10 oz.) diced tomatoes
  • 1 can (8 oz.) tomato sauce
  • 1/2 cup uncooked long grain rice
  • 1 tsp salt
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/4 tsp cayenne pepper
  • 4-6 drops hot pepper sauce
  • 1 small head of cabbage, chopped
  • 1 cup shredded Colby cheese

Preheat oven to 350 degrees. In a skillet, cook the beef, green pepper, onion and garlic until meat is no longer pink; drain. Stir in tomato sauce, rice and seasonings. Spread into a greased 13 x 9 x 2-inch baking dish. Top with cabbage and cheese. Cover and bake for 1 ½ to 2 hours or until rice is tender.

Dump Bars

  • 2 cups sugar
  • 1 3/4 cup flour
  • 1/2 cup cocoa
  • 1 tsp salt
  • 5 eggs
  • 1 cup cooking oil
  • 1 tsp vanilla
  • 1 cup chocolate chips

Preheat oven to 350 degrees. In a bowl, stir all ingredients except chocolate chips until moistened. Pour batter into a greased and floured 9 x 13-inch baking pan. Sprinkle chocolate chips on top of batter. Bake for 30 minutes; cut bars while warm.


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