Best 3 Creole Rice And Sausage Stuffed Cabbage Rolls Recipes
In the realm of culinary delights, where flavors intermingle and textures dance harmoniously on the palate, a dish emerges that captivates the senses and delights the soul: Creole rice and sausage stuffed cabbage rolls. This exquisite dish seamlessly blends the vibrant flavors of Creole cuisine with the comforting heartiness of cabbage rolls, resulting in a symphony of taste and texture that will tantalize your taste buds and leave you craving more. As you embark on a culinary journey to discover the best recipe for this exceptional dish, let us guide you through the steps to create a masterpiece that will transport your taste buds to a realm of pure bliss.
Check out the recipes below so you can choose the best recipe for yourself!
ITALIAN SAUSAGE-STUFFED CABBAGE ROLLS
Love this recipe! Very easy to make and the sausage flavor is a great twist.
Provided by Liz Dalton 'Lizzie'
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Put olive oil on the bottom of a medium-sized baking dish. Remove casings from sausage.
- Bring a large pot of water to a boil. Cook cabbage leaves until tender, about 12 minutes. Drain.
- While the cabbage is cooking, remove casings from sausage. Cook and stir sausage in a skillet over medium-high heat, breaking it into pieces as it cooks, until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- At the same time, combine marinara sauce and tomato sauce in a saucepan over medium-low heat. Cook until warm, about 3 minutes; set aside.
- Mix cooked rice, sausage, and 1/2 cup sauce with basil and oregano. Spread filling onto cabbage leaves and roll up like small burritos. The amount of filling in each will vary depending on how big your cabbage leaves are. Place cabbage rolls close together in the prepared dish and spoon remaining sauce over top.
- Bake in the preheated oven until cooked through, about 30 minutes. Garnish with more basil and oregano.
Nutrition Facts : Calories 422.8 calories, Carbohydrate 40.2 g, Cholesterol 36.9 mg, Fat 21.8 g, Fiber 7.1 g, Protein 17.3 g, SaturatedFat 6.9 g, Sodium 1311.6 mg, Sugar 14.3 g
OLD-FASHIONED CABBAGE ROLLS
It was an abundance of dill in my garden that led me to try this. My family liked the taste so much that, from then on, I made my old-fashioned cabbage rolls recipe with dill. This is how to make easy cabbage rolls. - Florence Krantz, Bismarck, North Dakota
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well., Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat., Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.
Nutrition Facts : Calories 260 calories, Fat 10g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 694mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.
CREOLE RICE AND SAUSAGE STUFFED CABBAGE ROLLS
I had leftovers from Recipe#126488 By Chef#145352. And I really just didn't want to reheat it and eat. So, these cabbage rolls were invented. Prep time doesn't include cooking time for cabbage leaves. As I've said in alot of my descriptions, please use the mentioned recipe to get the exact taste. Submitted to " ZAAR " on January 25th,2010.
Provided by Chef shapeweaver
Categories Creole
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350.
- Mix together rice mixture and cheese, set aside.
- Spray an 11 x 9 inch baking dish with cooking spray.
- Divide rice/cheese mixture evenly between cooked cabbage leaves, roll cabbage leaves tight so mixture doesn't come out.
- Place each roll seam side down in prepared dish, and pour sauce evenly over rolls.
- Bake for 25 minutes or until heated through.
- Carefully remove rolls to serving plate, and pour remaining sauce over rolls.
Nutrition Facts : Calories 321, Fat 26.6, SaturatedFat 10.4, Cholesterol 58.7, Sodium 1082.2, Carbohydrate 7, Fiber 1.7, Sugar 3.6, Protein 13.8
Tips:
- To ensure the cabbage leaves remain pliable and easy to work with, blanch them in boiling water for 2-3 minutes before assembling the rolls.
- If you don't have a meat grinder, you can finely chop the sausage and pork shoulder in a food processor.
- Feel free to add other vegetables to the filling, such as diced carrots, celery, or onions.
- To prevent the cabbage rolls from unravelling during cooking, secure them with toothpicks or kitchen twine.
- Serve the cabbage rolls with your favorite sauce, such as tomato sauce, Creole sauce, or a simple gravy.
Conclusion:
Creole rice and sausage stuffed cabbage rolls are a delicious and hearty dish that is perfect for a special occasion or a weeknight meal. With a flavorful filling of rice, sausage, pork shoulder, and vegetables, all wrapped in tender cabbage leaves, these cabbage rolls are sure to be a hit with everyone at the table. So next time you're looking for a new and exciting recipe to try, give these Creole rice and sausage stuffed cabbage rolls a try - you won't be disappointed!
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