Creole cabbage rolls
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Cabbage leaves - wilted | |
| 1½ | pounds | Ground meat |
| ½ | cup | Onion - minced |
| 1 | Clove garlic - minced (she used garlic powder to taste) | |
| 3 | tablespoons | Green pepper - chopped, heaping |
| 1 | tablespoon | Celery - chopped, heaping |
| 1 | pinch | Oregano |
| ¼ | cup | Water - (I'd use red wine here) |
| ¾ | cup | Rice - cooked |
| ¼ | cup | Bread crumbs - seasoned (or Italian) |
| 3 | tablespoons | Parmesan - grated, heaping |
| 1 | Egg - beaten | |
| Salt, pepper and parsley - to taste | ||
| 2 | Bay leaves | |
| SAUCE: | ||
| 1 | can | Tomatoes - (no size given) |
| 1 | can | Tomato sauce - no size given |
| 3 | tablespoons | Onion - minced |
| 1 | teaspoon | Sugar |
| ⅛ | teaspoon | Oregano |
| 1 | Clove garlic - minced (she used garlic powder to taste) | |
| Salt, pepper and basil to taste | ||
Directions
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.) Submitted By LAWRENCE KELLIE On 11-12-94