 teaming with Collard Valley Cooks and today we're making a delicious Cajun cabbage casserole and it's real hearty not a cheesy casserole but a delicious hearty casserole. The thing we're gonna do is get our ground beef ready and we're going to brown it in a skillet with onion and garlic and we are using a lot of onion in this recipe. You don't have to make it real small because you know the cabbage is not gonna be real small so we're going to chop this up in pretty big pieces. Not hunks but you know we're gonna be using some pretty green onion and cabbage but first we are going to put in a half stick of butter into a skillet and let it start to melt and we're gonna add the onions but I want that to melt just a little bit before I add my onion so we'll go ahead and start chopping up our green onion. You're gonna use a half cup of green onion which is a lot of green onion and when I went to the grocery store today that had some beautiful beautiful green onions so it was nice to see. I'm not gonna make these real little because I want to be able to pick them up with my fork and we're gonna get all this in a skillet with the butter. Oh yeah. Looking good. Onions going in. Now you're gonna go ahead and start a pot with some water because you're gonna parboil your cabbage a little bit for your casserole. So you've got time to do that while you're browning your sirloin and getting these onion in the skillet. You've even got time while you're waiting on these two to chop up your cabbage. So you're gonna use a medium cabbage. Now I happen to have a large one in the refrigerator so I'll just use part of it. We've already used part of it and made slaw once. I like to get a big head in that way. I can make several things with it before the week is over. Now I think that's probably equivalent to about a medium head of cabbage. So we're just gonna chop it up and get it ready to parboil. We're just gonna boil it until it's nice and soft. Not you know, limp and limpy soft but good and soft because really all you're doing with this casserole once it goes into the oven is getting it good and warm. So primarily most of the ingredients are already done. You're gonna need a cup of rice. So I've got it done. It's done. Rice it's already done. You're gonna need about 8 ounces of mushrooms. I bought these today. They're pre-washed which is nice because then I don't have to worry about cleaning them and we're also going to be using some breadcrumbs, a can of cream of mushroom and some large diced tomatoes. Now you can use whole tomatoes if you wish but I didn't want to have to try to fully chop them up in it. I just got diced ones. Not petite diced just regular diced. You want the tomatoes to be big enough you know that you get a nice hunk of tomato in a bite. This is starting to get hot over here. I wanted to cook these just a little bit before I add the sirloin. I'm gonna go ahead and open this up. If you put a lid on your pot of boiling water it'll get ready a lot quicker. I'm gonna use my hands because there's so much of this and get this over here in my pot. Now I use my scraper when I get down to a little bit. Mission accomplished. Put the lid on. We'll put the lid on and let it get hot quick. We'll be using the garlic press for our garlic in a minute and let's grab our sirloin and get it over here. This is gonna be really good. We're gonna use creole seasoning in it. I just happen to have a limb on the out. It really don't go in this recipe. So we're gonna leave this garlic right here. I'll forget about it. Now I'm gonna start putting my sirloin in. Now sirloin doesn't have any fat in it so remember that. That's why the stick of butter is in here. So we're not gonna be draining our meat because there will be no fat in the meat. It's sirloin. Make sure you get ground sirloin. It happened to be on sale so if you want to make this dish while it is on sale that would be the smartest thing to do instead of paying high dollar for your ground sirloin. If for some reason you want to make the dish without sirloin of course you can. I just would it put it in a skillet with a half a stick of butter. I would just brown my onion you know get it soft in the butter and set it aside and then brown my beef and drain it. We don't have to worry about that because we don't have fat on ours. Now I've washed my hands and I'm going to go ahead and press my garlic in here. Just a couple of cloves and so you need a deep skillet because that's a good bit of ground beef. You need about a pound and a half not ground beef, ground sirloin. Okay so you need a pretty deep skillet because that's about a pound and a half of ground sirloin. This is a three inch high ten inch skillet. It's a ten inch skillet which is what my mother always used standard for cornbread and stuff but this one's three inches high which is nice. We're frying chicken and doing stuff like we're doing tonight. So you're going to be boiling your cabbage just until it's tender so it's not even come to a boil all that cold cabbage cooled that down didn't it. All right y'all this sirloin is gonna take a few minutes to get done because all of those onions in there had a good bit of water in them and it brings a lot of juice into the skillet and you're gonna want to cook them down until all that water is out of there. I mean you should be able to see the butter but you can tell there's a lot more juice down in there now and it's strictly from the onion because this meat is not fatty meat. And we have a nice boil on our cabbage now so we're gonna be getting that out in just a minute and while we're at it while we're waiting we're gonna go ahead and start adding some stuff to our bowl to mix our casserole up. We're gonna put in a whole large can of diced tomatoes. Now these are larger diced ones. This brand just happens to have some really nice size tomatoes. I like it. We're gonna add half of these mushrooms. A can of cream of mushroom soup. This is a casserole. A cup of rice that's pretty good. We're gonna add about three tablespoons of parsley to this. Just I just got a freeze-dried parsley. It's about a tablespoon and a half and then we'll get another one. Three tablespoons of parsley. It's starting to get rid of some of the juice but it's still got a while to go. I've got it on high. It just takes forever with the stove. So we're gonna add our creole seasoning. It's gonna take about anywhere from three to four tablespoons of creole seasoning. We're using Tony's. I don't like Chris show it to you. I got to double this because this is a half tablespoon. So there's three and I got to do three more to get three in there. So y'all can see. Great on everything it says. Still waiting on that onion juice to get out of there. Now it's up to your preference on how soft you want your cabbage to be in your casserole. I want mine to be pretty soft. I don't want mine to be crunchy. Now if I were eating it on my plate I'd like it a little crunchier but in a casserole I do want it to be pretty done. We get out my meat sequoia. I don't like to have big hunts of ground beef in my food and chili or anything. I just don't. Or ground chuck or stir-frying whatever I'm using. I like for it to be topped up good. This is a chopper. Separator for ground beef. It works really good. So all the way now is the cabbage and this does have to cook long enough to get these mushrooms soft too. Now I'm going to cook this at 325 degrees and I'm going to cook it for about 45 minutes. I'll bring that over to the bar so y'all can see a little bit and just turn it. Y'all can see the pretty cabbage. Y'all come on over here and you can see that that liquid has just about gotten. It's pretty much off of it now. What you see left in the bottom is the butter and that's how you want it to look. So make sure you cook it long enough till it looks more dry on the bottom like that. Don't put all that liquid in your casserole. All right here we go. I'm going to pour this into our casserole. This is a big casserole so it's to feed a lot of people. If you're not feeding a lot of people then half it y'all. It's a lot of food. And now I'm just going to mix it up. Creole casserole. Lord it's a casserole so if you want something else in there throw it in there. And then we're not going to put cheese in it because I'm in Korea's. We just don't ever put cheese in our casserole unless we just have to. So we already helped in the child throw in some cheese if you want to but this one's not supposed to have cheese it's got cabbage in it. It's a cabbage dish boy it smells good. I think you could make this with a sausage as well if you wanted to but I've already got a sausage one. I do. I've never wanted one with some some sirloin because it was on sale. And I thought man this looks like a good recipe. I'm gonna make this sucker. Can I get it all in there? Now it says you can add juice to it if you feel like it's not juicy enough once you get it in the casserole but I am not because I know that the mushrooms will put off some juice and so I'm not going to do that. It's really juicy on this side not just juicy on the other side but I'm sure that once it gets in the oven it starts heating up it'll lay down in there straight. Now we're going to top it with breadcrumbs just plain old breadcrumbs for this one. And you're going to serve this with crusty bread. I'm not just happy to have some. Alright we're going to get it in the oven. Forty-five minutes you clean up your mess or don't rest one. Hey y'all it's done and we're hungry. Chris has already went for a walk. We have plenty of time in between. I kept the oven on warm and we're about to get it out. It won't be the prettiest thing in the world to serve but hopefully it'll taste good. Right we're about to see everything and it looks good and done. And it's not real tomatoe which is what I like because I didn't want it to be just be you know like real tomatoe. It's just enough to make it good probably. It's really good you know what it reminds me a little bit of like a really spicy vegetable soup. It's got a kick to it but it's really delicious. I really like it. So who's in here running around? Where's that Marcy? Marcy has been going outside and getting acorns and bringing them in the house and playing with them like balls. Haven't you Marcy? You heard your name didn't you? I bet that's what she's got in there now making that racket. She's a little acorn dog. So I hope y'all have enjoyed watching this delicious Cajun Casserole and it really is delicious. Y'all have a good day. Thanks for watching Color Valley Cooks where we cook like mama did. Bye y'all love ya.