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Cabbage Jambalaya



  • 2 tablespoons vegetable oil
  • 1 pound lean ground chuck
  • 1 pound smoked sausage, 1/4-inch slices
  • 1 cup chopped celery
  • 1 cup chopped bell pepper
  • 2 cloves garlic, chopped
  • 2 (10 ounce) cans Ro*Tel, undrained
  • 3 beef bouillon cubes
  • 1/2 cup water
  • 8 cups shredded cabbage


  1. Put oil into a heavy 5-quart pot. Add ground chuck, sausage, celery, bell pepper and garlic and stir until brown.
  2. Add Ro*Tel, beef bouillon cubes, water and rice. Bring to a boil. Cover and cook for 35 to 40 minutes until rice is done. About 15 minutes before the jambalaya is done, stir in the cabbage.

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