Creole Cabbage Rolls From the Cooking Net
Categories: CajunServes: 6 Servings
Ingredients:
- 12 Cabbage leaves - wilted
- 1 1/2 lb Ground meat (beef or what-
- -ever you have)
- 1/2 c Onion - minced
- 1 Clove garlic - minced (she
- -used garlic powder to
- -taste)
- 3 tb Green pepper - chopped,
- -heaping
- 1 tb Celery - chopped, heaping
- 1 pn Oregano
- 1/4 c Water - (I'd use red wine
- -here)
- 3/4 c Rice - cooked
- 1/4 c Bread crumbs - seasoned (or
- -Italian)
- 3 tb Parmesan - grated, heaping
- 1 Egg - beaten
- Salt, pepper and parsley -
- -to taste
- 2 Bay leaves
- SAUCE:
- 1 cn Tomatoes - (no size given)
- 1 cn Tomato sauce - no size given
- 3 tb Onion - minced
- 1 ts Sugar
- 1/8 ts Oregano
- 1 Clove garlic - minced (she
- -used garlic powder to
- -taste)
- Salt, pepper and basil
- - to taste
Instructions:
SAUCE: Mince tomatoes. Add tomato sauce, onion, garlic, sugar, oregano,
salt, pepper and basil to the pot. Cook for 20 minutes. (From me: Or you
could use tomato sauce that you have already prepared.) CABBAGE ROLLS:
Brown meat with onions and garlic. Drain fat. Add peppers, celery, bay
leaf, oregano and water (or red wine). Simmer until liquid is absorbed. Add
cooked rice, crumbs and egg. Add seasonings and mix well. Add 2 tablespoons
mixture on each leaf and roll (from me: roll up a little bit, then tuck
sides into center and continue rolling). Use toothpicks to hold together (I
don't think you'll have to do this if you roll up envelope-style, which is
what I suggested). Place in greased baking dish. Pour tomato sauce on top
of rolls. Bake at 350 degrees for 30 to 35 minutes.
From Bridget L. Saucier, New Orleans, Times-Picayune Cooking Contest, 1984.
(This recipe earned first place in meat dishes and casseroles category, as
well as fourth place overall.)
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