Creole Cabbage Rolls (Chou Farci Créole)

Creole Cabbage Rolls (Chou Farci Créole) ingredients

• 1 approx. 3 lbs large head green cabbage
• 1 lb ground beef
• 1 cup cooked white rice
• 1/2 medium, finely diced yellow onion
• 1/2 medium, finely diced green bell pepper
• 2 cloves, minced garlic
• 1 tbsp Creole seasoning
• 1/2 tsp dried thyme
• 1 large egg
• 1 tsp Worcestershire sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 medium, diced yellow onion
• 2 cloves, minced garlic
• 1 14.5-oz can, undrained diced tomatoes
• 1 15-oz can tomato sauce
• 1 cup beef broth
• 1 tsp Creole seasoning
• 1/2 tsp dried oregano
• 1/4 tsp, or to taste hot sauce (e.g., Tabasco)
• 1/4 tsp salt
• 1/8 tsp black pepper
• 2 tbsp, chopped for garnis fresh parsley

How to make Creole Cabbage Rolls (Chou Farci Créole)

1. Prepare the cabbage leaves: Core the large head of green cabbage by cutting around the stem. Place the whole cabbage in a large pot of boiling water and cook for 8-10 minutes, or until the outer leaves are pliable enough to peel off. Carefully remove 12-14 large, intact leaves, letting them cool. Chop any remaining cabbage and set aside.
2. Make the filling: In a large bowl, combine 1 lb ground beef, 1 cup cooked white rice, 1/2 finely diced yellow onion, 1/2 finely diced green bell pepper, 2 minced garlic cloves, 1 tbsp Creole seasoning, 1/2 tsp dried thyme, 1 large egg, 1 tsp Worcestershire sauce, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently but thoroughly until well combined.
3. Assemble the cabbage rolls: Lay a softened cabbage leaf flat on a clean surface. Place a generous scoop (about 1/3 to 1/2 cup) of the meat filling near the stem end of the leaf. Fold in the sides of the cabbage leaf over the filling, then roll it up tightly from the stem end to create a compact roll. Repeat with the remaining leaves and filling.
4. Prepare the sauce: Heat 1 tbsp olive oil in a large Dutch oven or oven-safe pot over medium heat. Add the remaining 1/2 diced yellow onion and sauté for 3-4 minutes until softened. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
5. Add 1 (14.5-oz) can undrained diced tomatoes, 1 (15-oz) can tomato sauce, 1 cup beef broth, 1 tsp Creole seasoning, 1/2 tsp dried oregano, 1/4 tsp hot sauce, 1/4 tsp salt, and 1/8 tsp black pepper to the pot. Stir to combine and bring the sauce to a gentle simmer.
6. Arrange the cabbage rolls: Place any reserved chopped cabbage at the bottom of the pot with the sauce. Carefully arrange the assembled cabbage rolls seam-side down in a single layer over the sauce. If needed, stack them loosely.
7. Cover the pot with a tight-fitting lid and either simmer on the stovetop over low heat for 1 hour 15 minutes, or bake in a preheated oven at 350°F (175°C) for 1 hour 15 minutes, until the cabbage is very tender and the filling is cooked through.
8. Serve the Creole Cabbage Rolls hot, spooning extra sauce over them. Garnish with 2 tbsp fresh chopped parsley, if desired. These are excellent with a side of cornbread or crusty French bread.

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