Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, boudin stuffed cabbage rolls. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
The magic about stuffed cabbage rolls is that the meat and the rice cook in the cabbage itself. Here's how to make these delicious rolls for dinner or any party. Make filling: In a large bowl, combine.
Boudin Stuffed Cabbage Rolls is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Boudin Stuffed Cabbage Rolls is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first 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:
- Get 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
- Prepare 2 (14 oz) cans diced tomatoes with garlic, onion and basil
- Prepare Half can of water
- Prepare 1/3 cup ketchup
- Prepare 3 tbsp soy sauce
- Make ready 1 tbsp sugar, optional
- Make ready Salt and pepper
This meat stuffed cabbage roll is baked and smothered in sweet and sour tomato sauce. 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. Ground meat rolled in cabbage and boiled in broth.
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.
Check the website, foodwishes.com, for the story, recipe ingredients and more details. 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. Cover cabbage leaves with boiling water. Let stand until leaves are limp. Stuffed Cabbage Rolls are a dish consisting of blanched cabbage leaves wrapped around a variety of fillings.
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