Cabbage Rolls
In Louisiana, when people sit down to eat, they really eat! This recipe for cabbage rolls could easily serve four as a main dish. It’s great for company because all the preparation comes at the beginning and it tends itself while cooking. It’s also perfect to cook ahead and re-heat the following day.
Ingredients
- White Cabbage - 1 large head
- Ground Beef - 1 pound
- Salt - 1 teaspoon
- Cayenne - 1 teaspoon
- Freshly ground black pepper - 1 teaspoon
- Freshly ground white pepper - 1/2 teaspoon
- Garlic Cloves - 4, minced
- Green Onions - 1/2 cup, chopped
- Fresh Parsley - 1/2 cup, chopped
- Raw Rice - 2 cups
- Rotel Tomatoes - two, 8-ounce cans, or tomatoes with chili
- Tomato Sauce - two, 16-ounce cans
- Water - 1 cup
Instructions
Bring a large kettle of water to a boil. Core the cabbage and place it in the boiling water base-side-down. Remove each cabbage leaf with a slotted spoon as it comes loose, and set it aside to drain on a paper towel.
In a large bowl, mix together the ground beef, seasonings, garlic, green onions, and parsley. Add the rice and mix well. Form the mixture into cylinders about 2 inches long and 1 inch in diameter. Roll each cylinder in a cabbage leaf, tucking in the ends to seal the stuffing completely. Line the bottom of a Dutch oven or other large, heavy pot with a layer of the remaining cabbage leaves. Layer the cabbage rolls on top. Drain the tomatoes and place them in a large mixing bowl. Break them up with your fingers, and stir in the tomato sauce and the water. Pour the tomato mixture over the cabbage rolls and cover with another layer of cabbage leaves. Bring to a simmer over medium-high heat, then reduce heat to low, cover, and let cook for about 1 hour and 45 minutes. Check occasionally to be sure there is sufficient liquid in the pot. If not, add a little water. To test for doneness, remove a cabbage roll. Taste the rice; it should be tender. Transfer cabbage rolls to plates and serve with tomato sauce from the cooking pot.
To serve: Slice the pound cake and serve with room-temperature lemon crème sauce.
