Stuffed Cabbage (Cabbage Rolls)

Stuffed Cabbage

Prosperity and good luck in the New Year!

Cabbage Rolls and Black-eyed peas are traditionally eaten on New Years Day as it was thought it would bring wealth and good luck!

INGREDIENTS

~CABBAGE~

• one head of fresh cabbage

~TOMATO SAUCE~

• 2 tablespoons Olive oil
• 1/4 cup finely chopped onions
• 3 (15 ounce) cans tomato sauce
• 1 (4 ounce) can tomato paste
• 1/4 teaspoon sugar
• 2 cups chicken broth
• 1 tsp dried parsley
• 2 teaspoons Paul Prudhomme’s Italian Magic Seasoning®
• Salt to taste

~FILLING~

• 2 tablespoons bacon grease
• 1 pound ground chuck
• 1 pound ground pork
• 1/2 cup green bell peppers
• 1 cup onions
• 1 cup chopped green onions
• 1 teaspoon Steak Seasoning
• 3 cloves garlic
• 2 teaspoons Paul Prudhomme’s New Orleans Magic Seasoning®
• 2 cups cooked white rice

PREPARATION

~CABBAGE~

Boil water in an 8-quart pot. Pull the leaves from the cabbage and par boil them until pliable. Remove the leaves from water with tongs, shake off the excess water and set aside to drain on a cookie sheet. Cut the bottom of the leaf if it remains very hard

~TOMATO SAUCE~

Place a heavy gauge pot over medium heat and add olive oil. Add the onions to the hot oil and sauté them until translucent.

Then add tomato sauce, tomato paste, sugar, chicken broth, parsley and 2 teaspoons Paul Prudhomme’s Italian Magic Seasoning®. Simmer the sauce for about 10 minutes.

~FILLING~

In a Dutch-oven or heavy gauge pot brown ground pork (since it takes a little longer to cook). Then add the ground chuck until it is almost cooked then add onions, green peppers and celery. Cook the meat further then add the minced garlic and Paul Prudhomme’s New Orleans Magic Seasoning®.

When the meat is completely cooked and the vegetables are very soft and brown, remove it from the heat. Add the cooked white rice and mix well. Creole Seasoning to taste.

Pour about 1/2 of the prepared tomato sauce in the bottom of a 9x 13-inch baking dish.

Spoon the meat and rice mixture onto a cabbage leaf and fold in the sides, then roll forward, securing it with toothpick if they begin to unroll.

Place them close together in a baking dish to prevent them from unrolling.

Spoon the remaining tomato sauce over the cabbage rolls.

Bake at 350 degrees for 30 minutes.

C’est si bon!

Print Pin

Cabbage Rolls (Stuffed Cabbage)

Course Main Course

Author Monique Olivier Getzinger

Ingredients

Cabbage

• 1 head cabbage

Tomato Sauce

• 2 tbsp olive oil
• ¼ cup finely chopped onions
• 3 15 ounce cans tomato sauce
• 1 4 ounce can tomato paste
• ¼ tsp sugar
• 2 cups chicken broth
• 1 tsp dried parsley
• 2 tsp Paul Prudhomme's Italian Magic Seasoning®
• salt to taste

Filling

• 2 tbsp bacon grease
• 1 pound ground chuck
• 1 pound ground pork
• 1/2 cup finely chopped green bell peppers
• 1 tsp Steak Seasoning
• 3 cloves fresh minced garlic
• 2 tsp Paul Prudhomme's New Orleans Magic Seasoning®
• 2 cups cooked white rice

Instructions

~Cabbage~

• Boil water in an 8-quart pot.
• Pull the leaves from the cabbage and par boil them until pliable.
• Remove the cabbage leaves from water with tongs, shake off the excess water and set aside to drain on a cookie sheet. Cut the bottom of the leaf if it remains very hard.

~Tomato Sauce~

• Place a heavy gauge pot over medium heat and add olive oil. Add the onions to the hot oil and sauté them until translucent.
• Then add tomato sauce, tomato paste, sugar, chicken broth, parsley and 2 teaspoons Paul Prudhomme's Italian Magic Seasoning®. Simmer the sauce for about 10 minutes.

~Filling~

• In a Dutch-oven or heavy gauge pot brown ground pork (since it takes a little longer to cook). Then add the ground chuck until it is almost cooked then add onions, green peppers and celery. Cook the meat further then add the minced garlic and Paul Prudhomme's New Orleans Magic Seasoning®.
• When the meat is completely cooked and the vegetables are very soft and brown, remove it from the heat. Add the cooked white rice and mix well. Creole Seasoning to taste.
• Pour about 1/2 of the prepared tomato sauce in the bottom of a 9×13-inch baking dish.
• Spoon the meat and rice mixture onto a cabbage leaf and fold in the sides, then roll forward, securing it with toothpick if they begin to unroll.
• Place them close together in a baking dish to prevent them from unrolling.
• Spoon the remaining tomato sauce over the cabbage rolls.
• Bake at 350 degrees for 30 minutes.

Enjoy Keeping It Creole!