Frank's n'awlins cabbage rolls

Yield: 1 servings

Measure Ingredient
1 each Large head of green cabbage
1 each Medium head of red cabbage
2 ounces Butter (1/2 stick)
2 teaspoons Red wine vinegar
1 pounds Lean ground beef
1 pounds Lean ground pork
1 each Large onion - finely diced
4 eaches Green onions - sliced
5 eaches Cloves garlic - minced
2 eaches Ribs celery - finely diced
1 tablespoon Worcestershire sauce
½ teaspoon Thyme [crumbled, if dry]
2 teaspoons Basil [crumbled, if dry]
1 cup Beef stock
2 cups Cooked rice
1 each Large can Rotel Tomatoes
Salt and pepper to taste
¼ cup Grated Parmesan cheese
½ cup Shredded Provolone cheese

First, pull off 8 to 10 large cabbage leaves (you can mix the red and the green cabbage to give the dish added color). Then place the leaves into a 4-quart Dutch oven or stock pot and simmer them in aobut an inch of boiling water for about 5 minutes until tender. BUT DO NOT OVERCOOK OR THEY WILL TEAR APART WHEN YOU TRY TO STUFF THEM! Now lay them out on paper towels and allow them to drain. Meanwhile, shred the remaining cabbage (both red and green). Then, in a 12-inch skillet, melt the butter and quickly stir-fry the cabbage. About halfway through the cooking process, add the wine vinegar and cook until most of the pungent aroma is gone. When done (and it should take about 8 minutes), set the mix aside to cool. Next, using a 12-inch frypan, saute the ground beef and pork together until lightly browned. Then toss in the onions, celery, green onions, garlic, thyme, basil anhd Worcestershire sauce. Continue cooking until the vegetables have wilted. Then, using a strainer, drain off all the excess grease. Now place the meat mixture back into the frypan, stir in the cooked cabbage and the beef stock, and simmer the meat mix until most of the beef stock liquid evaporates. At this point, remove the frypan from the heat, mix in the rice, and season to taste with salt and pepper. Then fill each cabbage leaf with about a ¼-cup or so of meat stuffing and roll it up, folding the sides over to the center. Next, place each of the rolls into a lightly oiled casserole dish. Then, with the same pan you used to saute the meat mix, simmer the tomato sauce and Rotel together until the mixture turns hot and bubbly and begins to thicken slightly. All that's left is to ladle the sauce over the cabbage rolls, sprinkle the top with grated Parmesan and provolone, and bak at 350F. for about an hour.

Hint from Frank: I suggest you serve the rolls with buttered parsley potatoes and crunchy cornbread. Incidentally, any extra stuffing you have left can be simmered into the tomato sauce mixture. And if you have any extra cabbage left over, place it around the cabbage rolls in the casserole dish before baking.

Recipe from "Frank Davis Cooks Naturally N'Awlins". Source: Frank Davis

Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

Submitted By MICHELLE BASS On 12-07-94

Similar recipes