Stuffed Cabbage Creole

Stuffed Cabbage Creole

4-1/2 tbsp salted butter, divided 67 mL
1 lb lean ground beef 500 g
2 lb medium shrimp, peeled and deveined 1 kg
1-1/2 lb tomatoes, chopped 750 g
3 cups Creole sauce (see recipe), divided 750 mL
2 cups cooked long or medium grain white rice 500 L
1 large head of Savoy cabbage 1
3/4 cup seasoned breadcrumbs 175 mL

In a large skillet, over medium-high heat, melt 1 tbsp (15 mL) of the butter. Add beef and cook until brown. Fold in shrimp and tomatoes; cook, stirring until shrimp turns pink. Add 1-1/2 cups (375 mL) of Creole sauce. Simmer for 10 minutes then stir in cooked rice. Remove from heat and let stand at room temperature for 1.5 hours, so filling can thicken.

Fill a large pot with water and add remaining butter. Bring water to a boil. Core cabbage and gently drop into water. Cook for about 20 minutes until the leaves become limp and begin to separate.

Remove cabbage from the pot and drain; let cool. When cool enough to handle, peel off large outer leaves (leaves may need more time to cool). Place a generous portion of the beef and shrimp filling at one end of each leaf, then roll, tucking in the sides. Place cabbage rolls in a shallow baking dish.

Preheat oven to 350°F (180°C).

Chop 1 cup (250 mL) of leftover cabbage and combine with the remaining Creole Sauce. Pour sauce over the cabbage rolls, and sprinkle with breadcrumbs. Bake in pre-heated oven for 20 to 25 minutes and serve.

Makes 10 to 12 servings.

Source: c/o Brennan’s Restaurant New Orleans

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