Cajun Cabbage and Rice Casserole

Cajun Cabbage and Rice Casserole

1 lb. CAB ground beef
1 lb. sausage
Byron's seasoning to taste
1 med. cabbage, chopped
1 c. finely chopped bell pepper
1 c. finely chopped yellow onion
1/2 c. finely chopped celery
1 Tbsp. Worcestershire sauce
3 c. beef stock
2 c. cooked white rice
3 Tbsp. green onion, chopped

Season meat with Byron's seasoning.  Brown the meat.  When the meat is half done, add the chopped cabbage and vegetables and continue cooking until the vegetables are semi-translucent.
Place meat mixture and rice into the bottom of a 325 degree oven. 
Add stock and Worcestershire sauce. 
Cook until most of the moisture is absorbed (approx. 30-40 minutes).
Stir often to distribute moisture.
Add green onions just before serving.

Serves 15

Lowfat Version:  Use extra lean ground beef and omit the sausage.  Drain well and spray a non-stick skillet with cooking spray.  Cook cabbage and vegetables until semi-translucent.  Add rice to vegetables and mix.