Boudin Stuffed Cabbage Rolls. Get Stuffed Cabbage Recipe from Food Network. Pour the remaining sauce over the cabbage rolls. This recipe is the Chinese style cabbage rolls that I used to make as a teenager.
I didn't want to compromise the desired heavy beef flavor I was aiming for.
Stuffed Cabbage Rolls are a dish consisting of blanched cabbage leaves wrapped around a variety of fillings.
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.
Hello everybody, it's Drew, welcome to my recipe page. Today, we're going to prepare a distinctive dish, boudin stuffed cabbage rolls. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Get Stuffed Cabbage Recipe from Food Network. Pour the remaining sauce over the cabbage rolls. This recipe is the Chinese style cabbage rolls that I used to make as a teenager.
Boudin Stuffed Cabbage Rolls is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes delicious. It's enjoyed by millions daily. Boudin Stuffed Cabbage Rolls is something that I have loved my entire life. They're nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook boudin stuffed cabbage rolls using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Boudin Stuffed Cabbage Rolls:
- {Prepare 12 oz of package boudin, casings removed.
- {Make ready 2 cups of cooked white rice, mine was cooked with a little salt and butter.
- {Make ready 1 head of cabbage, cored and leaves separated from head, I used 12.
- {Make ready 2 (14 oz) of cans diced tomatoes with garlic, onion and basil.
- {Prepare Half of can of water.
- {Take 1/3 cup of ketchup.
- {Prepare 3 tbsp of soy sauce.
- {Prepare 1 tbsp of sugar, optional.
- {Get of Salt and pepper.
Cabbage rolls are a comfort food for many folks. Cabbage leaves are stuffed with an herbed ground beef, sausage, and rice mixture. Place cabbage rolls seam-side down in a deep, heavy skillet or Dutch oven. Unstuffed cabbage rolls made with ground beef, cabbage, and diced tomatoes are a I love cabbage rolls and this is a reasonable facsimile.
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..
There will be leftovers for lunches. 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! Stuffed cabbage rolls are a traditional Simchat Torah food because two of the little rolls side by side look like a Torah scroll. For families that have a tradition to eat dinner after hakafot, like mine, cabbage rolls are great soul-food to come home to after a raucous night of dancing.
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