Creole Cabbage Rolls
These Creole Cabbage Rolls are stuffed with ground beef, rice, and Louisiana-style spices, then simmered in a rich tomato sauce. A comforting, flavorful meal the whole family will love!
Equipment
- Large pot
- Large Baking Dish
Ingredients
Cabbage Rolls Filling
- 1 medium head of cabbage
- 1 lb ground beef
- 1/2 cup cooked rice
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tsp Creole seasoning
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper optional, for heat
Tomato Sauce Mixture
- 1 can diced tomatoes 15 oz can
- 1/2 cup tomato sauce
- 1 tbsp Worcestershire sauce
- 1/2 cup beef broth
For Cooking
- salt and pepper to taste
- olive oil for sautéing
- fresh parsley for garnish
Instructions
- Bring a large pot of water to a boil. Carefully remove whole cabbage leaves and blanch for 2 minutes until softened. Drain and set aside.
- In a skillet, heat olive oil and sauté chopped onion until softened. Add garlic and cook 30 seconds more.
- In a large bowl, combine ground beef, cooked rice, sautéed onions and garlic, Creole seasoning, smoked paprika, cayenne pepper (if using), salt, and pepper.
- Place 2–3 tablespoons of filling onto each cabbage leaf. Fold sides and roll tightly.
- In another bowl, mix diced tomatoes, tomato sauce, Worcestershire sauce, and beef broth.
- Pour a little sauce into a baking dish. Arrange cabbage rolls seam-side down. Pour remaining sauce on top.
- Cover with foil and bake at 350°F (175°C) for 1 hour until cooked through and bubbly.
- Garnish with fresh parsley before serving.
Notes
For a faster version, chop the cabbage and layer everything casserole-style instead of rolling individual leaves!