Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, boudin stuffed cabbage rolls. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Boudin Stuffed Cabbage Rolls is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Boudin Stuffed Cabbage Rolls is something which I’ve loved my entire life. They’re nice and they look fantastic.
Learn how to make the best stuffed cabbage rolls. These homemade cabbage rolls are stuffed with ground beef and rice and cooked in homemade tomato sauce. These homemade cabbage rolls are stuffed with ground beef and rice and cooked in homemade tomato sauce.
To begin with this particular recipe, we must prepare a few components. You can cook boudin stuffed cabbage rolls using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Boudin Stuffed Cabbage Rolls:
- Make ready 12 oz package boudin, casings removed
- Take 2 cups cooked white rice, mine was cooked with a little salt and butter
- Make ready 1 head cabbage, cored and leaves separated from head, I used 12
- Make ready 2 (14 oz) cans diced tomatoes with garlic, onion and basil
- Prepare Half can of water
- Take 1/3 cup ketchup
- Get 3 tbsp soy sauce
- Prepare 1 tbsp sugar, optional
- Get Salt and pepper
This meat stuffed cabbage roll is baked and smothered in sweet and sour tomato sauce. 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. Great recipe for Boudin Stuffed Cabbage Rolls.
Instructions 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.
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. 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. The magic about stuffed cabbage rolls is the the meat and the rice cook in the cabbage itself. Here's how to make these delicious rolls for dinner or any party.
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