Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, boudin stuffed cabbage rolls. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Great recipe for Boudin Stuffed Cabbage Rolls. My mom is from southern Louisiana, a little town outside of Church Point, called Richard(pronounced REE-SHARD). I grew up knowing and loving boudin.
Boudin Stuffed Cabbage Rolls is one of the most well liked of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Boudin Stuffed Cabbage Rolls is something that I’ve loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can have boudin stuffed cabbage rolls using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Boudin Stuffed Cabbage Rolls:
- Prepare 12 oz package boudin, casings removed
- Take 2 cups cooked white rice, mine was cooked with a little salt and butter
- Take 1 head cabbage, cored and leaves separated from head, I used 12
- Take 2 (14 oz) cans diced tomatoes with garlic, onion and basil
- Get Half can of water
- Take 1/3 cup ketchup
- Take 3 tbsp soy sauce
- Get 1 tbsp sugar, optional
- Prepare Salt and pepper
Unstuffed cabbage rolls made with ground beef, cabbage, and diced tomatoes are a I love cabbage rolls and this is a reasonable facsimile. There will be leftovers for lunches. This meat stuffed cabbage roll is baked and smothered in sweet and sour tomato sauce. Stuffed Cabbage Rolls are a dish consisting of blanched cabbage leaves wrapped around a variety of fillings.
Steps to make Boudin Stuffed Cabbage Rolls:
- Preheat the oven to 350. Spray a 9x13 pan or dish. In a bowl crumble your Boudin into your white rice and mix well.
- Cut about an inch off the bottom of your cabbage. Place cabbage In a large pot, then fill in with water. And salt well. Let the cabbage sit in the steamy water until the leaves start coming off. You’ll have to help them along. Pull those out and let drain and cool. If you have an easier way to do this let me know!!
- Cut the stem out of each leaf as you go. In your cooled leaf, salt it and place a heaping spoonful of filling. Roll and tuck and place seam side down in pan. Do them until you run out of filling or room.
- In a bowl, mix tomatoes, water, sugar, ketchup, and soy sauce and pour over cabbage rolls. Cover with foil and bake for an hour or until the cabbage is as tender as you like it. I let mine go 1 and a half hours because I want it very tender.
They are common in cuisines of the Balkans and Central/Northern/Eastern Europe. This recipe is unlike traditional cabbage rolls recipes because it demonstrates how to prepare them sans les tomate, (without tomatoes), except toward the end Notice that no tomato products were included in the stuffing. These flavorful low-carb beef and cabbage rolls are made with tender boiled cabbage leaves stuffed with beef and rice cooked in a homemade tomato sauce. I don't really know when it was that I fell in love with cabbage, but I do love it. I can't recall one single instance where my Mama ever even fixed it, but I've certainly made it plenty myself!
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