Creole cabbage rolls from the cooking net

Yield: 6 Servings

Measure Ingredient
12 \N Cabbage leaves - wilted
1½ pounds Ground meat (beef or what- ever you have)
½ cup Onion - minced
1 \N 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 \N Egg - beaten
\N \N Salt, pepper and parsley - to taste
2 \N Bay leaves
1 can Tomatoes - (no size given)
1 can Tomato sauce - no size given
3 tablespoons Onion - minced
1 teaspoon Sugar
⅛ teaspoon Oregano
1 \N Clove garlic - minced (she used garlic powder to taste)
\N \N Salt, pepper and basil to taste


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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