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Cabbage Rolls




Source of Recipe


Gigi Patout..Patout's..New Orleans, La.


Recipe Introduction


In Louisiana when people sit down to eat, they really eat! This recipe for cabbage rolls could easily serve four as a main dish. It's great for company, because all the preparation comes at the beginning and it tends itself while cooking. It's also a perfect dish to cook ahead and reheat the following day.


List of Ingredients






Serves 4 to 6

1 large head white cabbage
1 pound ground beef
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground white pepper
4 garlic cloves, minced
1/2 cup chopped green onions
1/2 cup chopped fresh parsley
2 cups raw rice
Two 8-ounce cans Rotel tomatoes or tomatoes with chili
Two 16-ounce cans tomato sauce
1 cup water



Recipe



Bring a large kettle of water to a boil. Core the cabbage and place it in the boiling water base-side down. Remove each cabbage leaf as it comes loose with a slotted spoon and set aside to drain on paper towels.

In a large bowl, mix together the ground beef, seasonings, garlic, green onions and parsley. Add the rice and mix well. Form the mixture into cylinders about 2 inches long and 1 inch in diameter. Roll each cylinder in a cabbage leaf, tucking in the ends to seal the stuffing completely. Line the bottom of a Dutch oven or other large, heavy pot with a layer of the remaining cabbage leaves. Layer the cabbage rolls on top. Drain the tomatoes and place them in a large mixing bowl. Break them up with your fingers and stir in the tomato sauce and water. Pour the tomato mixture over the cabbage rolls and cover with another layer of cabbage leaves. Bring to a simmer over medium-high heat, then reduce the heat to low, cover and let cook for about 1 hour and 45 minutes. Check occasionally to be sure there is sufficient liquid in the pot; if not, add a little water. To test for doneness, remove a cabbage roll. Taste the rice; it should be tender. Transfer the cabbage rolls to plates and serve with tomato sauce from the pan.