Creole Stuffed Cabbage Rolls

Creole Stuffed Cabbage Rolls ingredients

• 1 large head Green cabbage
• 1 lb Ground beef
• 0.5 lb Ground pork
• 1 cup Cooked white rice
• 0.5 cup Yellow onion
• 0.25 cup Green bell pepper
• 2 cloves Garlic
• 1 tbsp Worcestershire sauce
• 0.5 tsp Dried thyme
• 1 tsp Creole seasoning
• 1 large Egg
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 28 oz Canned crushed tomatoes
• 2 tbsp Tomato paste
• 0.5 cup Yellow onion
• 1 stalk Celery
• 0.25 cup Green bell pepper
• 2 cloves Garlic
• 1 cup Chicken broth
• 1 tbsp Brown sugar
• 1 tsp Creole seasoning
• 1 Bay leaf
• 0.5 tsp Hot sauce
• 1 tbsp Vegetable oil
• to taste Salt
• to taste Black pepper
• 2 tbsp Fresh parsley

How to make Creole Stuffed Cabbage Rolls

1. Prepare the cabbage: Carefully remove any damaged outer leaves from the 1 large head of green cabbage. Core the cabbage by cutting deeply around the stem. Bring a large pot of salted water to a rolling boil and carefully place the whole cabbage head into the boiling water, core-side down.
2. Blanch cabbage leaves: As the outer leaves soften (after 2-4 minutes), carefully peel them off with tongs. You will need about 12-14 large, pliable leaves. Transfer them to a colander to cool, then trim any thick, tough veins from the base of each leaf for easier rolling. Set aside.
3. Make the filling: In a large bowl, combine 1 lb ground beef, 1/2 lb ground pork, 1 cup cooked white rice, 1/2 cup finely diced yellow onion, 1/4 cup finely diced green bell pepper, 2 cloves minced garlic, 1 tbsp Worcestershire sauce, 1/2 tsp dried thyme, 1 tsp Creole seasoning, 1 beaten large egg, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently with your hands until just combined, being careful not to overmix.
4. Assemble cabbage rolls: Lay a prepared cabbage leaf flat on a clean surface. Place about 1/4 to 1/3 cup of the meat filling near the stem end of the leaf. Fold the sides of the leaf over the filling, then roll tightly from the stem end up to the tip to create a compact roll. Repeat with the remaining leaves and filling.
5. Prepare the Creole Tomato Sauce: In a separate medium saucepan, heat 1 tbsp vegetable oil over medium heat. Add 1/2 cup finely diced yellow onion, 1 finely diced celery stalk, and 1/4 cup finely diced green bell pepper. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and translucent.
6. Add sauce aromatics: Stir in 2 cloves minced garlic and 1 tsp Creole seasoning to the sautéed vegetables. Cook for 1 minute more, stirring, until the garlic becomes fragrant.
7. Simmer the sauce: Stir in 2 tbsp tomato paste and cook for 1 minute to deepen its flavor. Then add 28 oz crushed tomatoes, 1 cup chicken broth, 1 tbsp brown sugar, 1 bay leaf, and 1/2 tsp hot sauce. Bring the mixture to a simmer, then reduce heat to low and cook for 10-15 minutes, allowing the flavors to meld. Taste and adjust seasoning with salt and black pepper as needed.
8. Layer the dish: Pour about 1/2 cup of the prepared Creole Tomato Sauce into the bottom of a 9x13 inch baking dish. Arrange the assembled cabbage rolls seam-side down, in a single layer, tightly packed in the dish.
9. Cover and bake: Pour the remaining Creole Tomato Sauce evenly over the cabbage rolls, ensuring they are well-covered. Cover the baking dish tightly with aluminum foil to trap moisture and steam the cabbage.
10. Bake the rolls: Bake in a preheated oven at 350°F (175°C) for 1 hour.
11. Finish baking: Remove the foil and continue baking for another 20-30 minutes, or until the cabbage is very tender and the filling is thoroughly cooked through. The sauce should be bubbly and slightly reduced.
12. Rest and serve: Let the Creole Stuffed Cabbage Rolls rest for 5-10 minutes before serving. Garnish generously with 2 tbsp chopped fresh parsley and serve hot.

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