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Stuffed Cabbage Creole TheWorldWideGourmet.com

Flavors of Louisiana

Total time: 1hr to 2hr

Preparation time : 15-20 minutes
Cooking time : 75 minutes
Waiting time : 90 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:91.7 kcal

Proteins:10.2 g

Fats:3.7 g

Carbohydrate:4.5 g

Fibers:1.3 g

Sugar:1.4 g

Cholesterol:59.1 mg

Sodium:90.3 mg

Calcium:34.2 mg

Energy:307 kcal

Proteins:34 g

Fats:12.3 g

Carbohydrate:15.2 g

Fibers:4.2 g

Sugar:4.6 g

Cholesterol:197.7 mg

Sodium:302.3 mg

Calcium:114.4 mg

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INGREDIENTS

For 10 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

67.5

ml

salted butter, divided

1

g

lean ground beef

1000

g

medium shrimp, peeled and deveined

750

g

tomatoes, chopped

750

ml

<a href="http://wwwtheworldwidegourmetcom/recipes/creole sauce vegetables/">creole sauce</a>, divided

500

ml

cooked long or medium grain white rice

1

large head of savoy cabbage

175

ml

seasoned breadcrumbs

METHOD

  1. In a large skillet, over medium-high heat, melt 1 tbsp (15 mL) of the butter. Add beef and cook until brown.
  2. Fold in shrimp and tomatoes; cook, stirring until shrimp turns pink.
  3. Add 1-1/2 cups (375 mL) of Creole sauce. Simmer for 10 minutes then stir in cooked rice. Remove from heat and let stand at room temperature for 1.5 hours, so filling can thicken.
  4. During this time, fill a large pot with water and add remaining butter. Bring water to a boil. Core cabbage and gently drop into water. Cook for about 20 minutes until the leaves become limp and begin to separate.
  5. Remove cabbage from the pot and drain; let cool. When cool enough to handle, peel off large outer leaves (leaves may need more time to cool). Place a generous portion of the beef and shrimp filling at one end of each leaf, then roll, tucking in the sides. Place cabbage rolls in a shallow baking dish.
  6. Preheat oven to 350°F (180°C).
  7. Chop 1 cup (250 mL) of leftover cabbage and combine with the remaining Creole Sauce. Pour sauce over the cabbage rolls, and sprinkle with breadcrumbs.
  8. Bake in pre-heated oven for 20 to 25 minutes and serve.

WINE SUGGESTIONS

Zinfandel

Merlot

Sangiovese



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