Category: cabbage

new orleans style cabbage rolls

New Orleans Style Cabbage Rolls

Source: Chef Yancy Roush

6 poached cabbage leaves
1 egg
1/3 cup whipping cream
1/4 cup soft bread crumbs
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup andouille sausage
1 cup pork sausage
2 tablespoons butter or margarine
1 medium carrot, thinly sliced
2 medium tomatoes, diced
1 medium onion, minced
2 cloves fresh garlic, minced
1 cup tomato juice

To prepare filling, beat egg; mix in whipping cream and bread crumbs. Add salt and pepper. Lightly combine with meats and set aside.

To prepare cabbage, cut and core cabbage. Remove outer leaves. Poach 2-3 minutes in boiling water. Remove and allow to cool.

Place equal amounts of filling into each cabbage leaf. Roll up and secure with wooden pick. Dust rolls with flour and saute in preheated skillet with butter until browned. Transfer to baking dish.

Surround with carrots and tomatoes. Add tomato juice. Allow to rest overnight.

Bake 1 hour, covered, at 375 degrees F. Remove cover and bake for 15-20 minutes.

Serve with green beans and rice.

cabbage and then some

Cabbage and Then Some

Source: A Taste of Louisiana

1 can Ro-Tel tomatoes
2 medium-size cabbages, cored and quartered
1 onion, chopped
1 bunch green onions, sliced
1 can corned beef
Garlic, crushed fresh or powder to taste
Salt and pepper to taste
Flour to thicken gravy

Clean the cabbage leaves thoroughly. Put into pot, cover with water and boil until almost tender. Drain in a colander and then chop, not too small, but bite size pieces. Put aside.

Fry onions in a little oil until tender, first the white onion, the white part of the green onions and last the green part which should not be fried long.

Add the tomatoes and fry down a short time. To this add hot water (about 1 cup), 1/2 can corned beef and cook about 20 minutes, stirring periodically. Add garlic, salt, and pepper to taste. If more gravy is needed, add the amount of water needed to cover the cabbage when put into a casserole.

Butter an oven dish. Alternate layers of cabbage and corned beef gravy, finish off with the corned beef (remaining half), broken into pieces and then Italian bread crumbs.

Bake long enough to brown the crumbs in a 350 degree F oven.

Servings: 8