Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, boudin stuffed cabbage rolls. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Boudin Stuffed Cabbage Rolls is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Boudin Stuffed Cabbage Rolls is something which I have loved my whole life. They are fine and they look wonderful.
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.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook boudin stuffed cabbage rolls using 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Boudin Stuffed Cabbage Rolls:
- Make ready 12 oz package boudin, casings removed
- Make ready 2 cups cooked white rice, mine was cooked with a little salt and butter
- Get 1 head cabbage, cored and leaves separated from head, I used 12
- Prepare 2 (14 oz) cans diced tomatoes with garlic, onion and basil
- Prepare Half can of water
- Get 1/3 cup ketchup
- Get 3 tbsp soy sauce
- Make ready 1 tbsp sugar, optional
- Take Salt and pepper
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. This meat stuffed cabbage roll is baked and smothered in sweet and sour tomato sauce. 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.
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.
Stuffed Cabbage Rolls are a dish consisting of blanched cabbage leaves wrapped around a variety of fillings. 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. I didn't want to compromise the desired heavy beef flavor I was aiming for. These cabbage rolls are stuffed with ground beef and rice and baked to perfection with a tangy tomato sauce.
So that’s going to wrap it up with this special food boudin stuffed cabbage rolls recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
