As the seasons start changing and the weather begins to cool, oversized cozy sweaters find their way out of the closet and comfort food cravings kick in. We huddle over warm stoves stirring pots of stew, layering lasagnas and dolloping cookie dough both into our mouths and onto baking sheets. Although I can’t resist a nibble of homemade cookie dough, there is one other recipe I find myself craving time and time again.
WHERE DID CABBAGE ROLLS ORIGINATE?
STUFFED CABBAGE ROLLS AND CAJUN CUISINE
This recipe is as pure and comforting as they come. That warm bellied feeling that comes with each bite is something I look forward to every time I make these rolls.
HOW TO MAKE STUFFED CABBAGE ROLLS RECIPE
WHAT GOES WITH STUFFED CABBAGE ROLLS?
- This Classic Beef Stew is as comforting as it comes.
- This Chicken Fried Steak is a favorite of my followers! They say it is truly the best they have ever had!
- This Succotash recipe is also an incredible side dish with tons of Southern flair!
- And don’t forget this New Orleans BBQ Shrimp and Grits for more creole flavor!
- Or this Shrimp Etouffee!
Stuffed Cabbage Rolls – cabbage leaves stuffed with rice and ground beef with a tangy and spicy tomato based sauce seasoned with herbs and spices. Each bite is pure comfort and you’ll find yourself wanting to make these for not only easy weeknight dinners but for holiday gatherings.
- 1 large cabbage
- 2 lbs lean ground chuck
- 1 large onion chopped
- 1 bell pepper chopped
- 4 celery stalks chopped
- 1/2 cup raw rice
- 2 (10 ounce) cans tomatoes with chiles
- 3 (8 ounce) cans tomato sauce
- salt to taste
- black pepper to taste
- cayenne to taste
Add lots of water to a large pot over high heat. Once water begins to boil, add cabbage and cook for 5 minutes. Finally remove large leaves and reserve.
Mix together ground chuck, onion, bell pepper, celery, rice, half of the tomatoes and tomato sauce, and salt, pepper and cayenne to taste.
Now take your large cabbage leaves and place rounded tablespoons of the beef and rice mixture into each leaf. Each time, roll up the leaf, tucking the edges under as you roll.
Add the rolls to a large, heavy pot and pour the remaining tomatoes and tomato sauce over rolls. Sprinkle with additional salt (and cayenne pepper if desired).
Cover pot tightly and steam for about 1- 1 1/2 hours over medium low heat.