I should have named this Rotel Cabbage because it reminds me of Rotel dip.
Ingredients
1 onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 Tbsp. garlic, minced
1 Tbsp. butter or bacon grease
1 can tomatoes with diced chilies
1 can petite diced tomatoes, drained
1 (8 z.) can tomato sauce
1 head cabbage
1 1/2 Tbsp. Tony Cacheres Creole Seasoning
16 oz. Velveeta (half a large package) cut into cubes
Salt and pepper to taste
Instructions
In a large Dutch oven, sauté the onions, peppers and garlic in butter. If you happen to have some rendered bacon grease, the flavor will be amazing! Cook and stir until vegetables are soft.
Add the tomatoes with green chilies, diced tomatoes and tomato sauce to the pan and stir to combine. Cook the mixture until the sides of the liquids are bubbling.
Add the cabbage and stir to coat. Place a lid on the pot for 10 minutes.
Remove the lid and stir. Add the creole seasoning and stir to combine. You can use more or less creole seasoning to suit your taste.
Add the cubed Velveeta cheese but do not stir. Turn the heat to medium-low. Place the lid back on the pot to allow the heat to melt the cheese, for about 10 minutes.
Remove the lid and stir to combine the cheese with the cabbage mixture. If the cubed cheese does not seem melted enough, you can replace the lid on the pot and give it a little more time. Taste to adjust the seasonings.
Remove the lid and stir before serving. This side dish is comfort food for sure!
2 thoughts to “Cheesy Queso Cabbage”