Creole Rice And Sausage Stuffed Cabbage Rolls Recipes

Steps:

• Preheat oven to 350.
• Mix together rice mixture and cheese, set aside.
• Spray an 11 x 9 inch baking dish with cooking spray.
• Divide rice/cheese mixture evenly between cooked cabbage leaves, roll cabbage leaves tight so mixture doesn't come out.
• Place each roll seam side down in prepared dish, and pour sauce evenly over rolls.
• Bake for 25 minutes or until heated through.
• Carefully remove rolls to serving plate, and pour remaining sauce over rolls.

Steps:

• Make the filling: Put 1 pound each of beef and pork together through the fine blade of a food chopper twice. In a bowl, combine the meat with 1 cup cooked rice, 1 egg lightly beaten, 1 onion and 2 garlic cloves, both minced, and salt and pepper to taste. Remove 12 large outer leaves from a head of cabbage, reserving the remaining cabbage for another use. Dip the leaves briefly in boiling water to soften and spread them out flat on a work surface. Top each leaf with some of the filling and fold the leaves over the filling, tucking in the ends to make neat rolls. Put 2 pounds sauerkraut in a large kettle with light beer or white wine to cover and heat it gently. In a sauce pan melt 3 tablespoons lard, bacon fat or ham fat, blend in 3 tablespoons flour and cook the roux for 1 to 2 minutes. Blend it into the sauerkraut and bring the liquid to a boil, stirring constantly. Arrange the cabbage rolls on top of the sauerkraut and cook them, covered, in a moderate oven (350?F.) for 2 to 3 hours or until the filling is done. Serve the stuffed cabbage and sauerkraut topped with sour cream.;

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat the oil in a large skillet over medium heat. Brown together the beef, green pepper, onion, and garlic until the meat is no longer pink and the vegetables have softened, about 8 minutes. Drain liquid from pan.
• Stir in tomatoes, tomato sauce, rice, salt, basil, oregano, and the cayenne, white, and black pepper (adding more pepper to taste, if desired). Spread mixture into an ungreased 9x12-inch baking pan. Top with cabbage and Colby cheese.
• Cover and bake in preheated oven for 65 to 75 minutes, or until the rice is tender.

Steps:

• Fry bacon till crisp.
• You can also use ham slices but bacon taste best to me.
• Drain all but 2 Tbs drippings.
• Add onions,pepper,cook till tender.
• Stir in rice,tomatoes,broth,and seasonings.
• Bring to a boil,cover and simmer over low heat 20 mins.
• Allow to stand for 10 mins before serving.

Steps:

• Remove core from the cabbage. Place cabbage in a large saucepan and cover with water. Bring to a boil; boil until outer leaves loosen from head. Remove cabbage; set softened leaves aside. Return cabbage to boiling water to soften more leaves. Repeat until all leaves are softened. Remove tough center stalk from each leaf. Set aside 12 large leaves for rolls. Coarsely chop enough of the remaining leaves to measure 8 cups. Place chopped cabbage in an ungreased 13-in. x 9-in. baking dish. , In a skillet over medium heat, cook pork, sausage and onion until meat is no longer pink and onion is tender; drain. Stir in rice. Place 1/2 cup meat mixture on each cabbage leaf. Fold in sides; starting at an unfolded edge, roll up leaf completely to enclose meat. Repeat with remaining meat and leaves. , Place rolls, seam side down, in the baking dish. Sprinkle with pepper. Pour broth or tomato sauce over rolls. Cover and bake at 325° for 1 to 1-1/4 hours.