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Cajun and Creole   -   Cabbage Rolls   adapted from Prudhomme Family Cookbook

Description
Ingredients
  • 2 Teaspoons Salt
  • 2 Teaspoons Cayenne
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Black Pepper
  • 1 Large Green Cabbage
  • 4 Tablespoons Unsalted Butter
  • 2 Large Onions -- chopped
  • 3/4 Pound Ground Chuck
  • 1 Cup Stock
  • 2 Cans Tomato Sauce
  • 1 Large Bell Pepper -- chopped
  • 3 Large Green Onion -- chopped
  • 2 Stalks Celery -- chopped
  • 2 Tablespoons Parsley -- finely chopped
  • 1/2 Teaspoon Garlic -- finely chopped
Directions combine seasoning mix in small bowl and set aside. carefully remove at least 6 large cabbage leaves. Finely shred enough of the remaining cabbage to make 2 cups. Trim the thick end of the cabbage leave. Steam about 5-10 minutes or parboil them until just tender enough to fold. Melt 2 tablespoons plus 1 teaspoon in large dutch oven over medium high heat. saute onions and beef until many of the onion pieces are dark brown, breaking up meat chunks as you go. Remove mixture to bowl with a slotted spoon. pour grease into measuring cup, return 2 tablespoons to pan. Add shredded cabbage to pan and place over high heat. cook until cabbage starts to wilt about 5 minutes. Add stock, 1 can tomato sauce, bell pepper, green onions, celery, parsley, garlic, seasoning mix and meat mixture. Mix well. cook mixture until fairly dry about 12 minutes. Stirring occasionally then remove from heat. fill each cabbage leaf with 1/6 of the filling. fold the cabbage, envelope style and secure with toothpicks. place th
e cabbage rolls, seam side up in a greased 8x8 inch baking dish. pour remaining 1 can tomato sauce in, making sure to coat each one. seal the pan well with aluminium foil. bake at 425 degrees for about 1 1/2 hours. remove from pan and serve immediately.
Serves 4
Time to Make 0:00



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