casserole gets devoured around this house. It's an easy way to prepare
the favorite "Cabbage Rolls" that are so popular in South
1 lg. head of cabbage
3 lbs. ground beef or chuck
1 - 15oz. can Cajun Style Stewed Tomatoes
1 - 8oz. can tomato Sauce
1 med. onion chopped
1 bell pepper chopped
3 stalks celery chopped
1/2 tsp. minced garlic
1/2 cup rice
1 tsp sugar
1 tsp. Creole Seasoning
1 beef bullion cube dissolved in 1/2 cup of water
Salt and Pepper
Pull outer leaves of the cabbage leaving them whole. Rinse well.
Take some of the inner parts of the cabbage and chop - about 2 cups
In a large bowl put the ground beef, raw vegetables, chopped
cabbage, egg, rice, 1/4 can of tomato sauce, 1/4 can stewed tomatoes
and liquid (crush the tomatoes), 1/4 of the bullion liquid, creole
seasoning and sprinkle salt and pepper.
Use your hands to mix this up very well.
In a bowl on the side, put the remaining tomato sauce, stewed
tomatoes (crush the tomatoes a little, bullion liquid, sugar, salt
and pepper. Mix well. This is the cooking liquid.
Heat the oven to 350ºF.
a large pan (as shown here) layer the bottom of the pan with the
large cabbage leaves.
Next, layer the meat mixture to cover the cabbage leaves. Make
indentions in the meat with your fingers to hold liquid (don't poke
all the way through). Pour half of the cooking liquid over the
Cover the meat with another layer of large cabbage leaves (the
picture shows the process in progress). Pour the remaining cooking
liquid over the leaves.
Cover the pan tightly with aluminum foil and bake for about an hour and
is the final result.... A few pieces of cabbage were moved so you
could see the meat below.
Janine Guidry - Lafayette, LA