Description
A flavorful Southern twist on classic cabbage rolls, these Creole-style bundles are filled with seasoned meat and rice, then simmered in a spicy tomato-based sauce.
Ingredients
Scale
- 1 large head of cabbage
- 1 lb ground beef or pork
- 1/2 cup cooked white rice
- 1 small onion, finely chopped
- 1/2 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 tsp Creole seasoning
- Salt and pepper to taste
- 1 (15 oz) can crushed tomatoes
- 1/2 cup tomato sauce
- 1 tsp hot sauce (optional)
- 1/2 tsp dried thyme
- 1 tbsp olive oil
- Fresh parsley for garnish
Instructions
- Bring a large pot of water to a boil. Carefully peel 10-12 cabbage leaves and blanch them in boiling water for 2-3 minutes until pliable. Drain and set aside.
- In a skillet, heat olive oil and sauté onion, bell pepper, and garlic until softened. Let cool slightly.
- In a bowl, mix ground meat, cooked rice, egg, sautéed vegetables, Creole seasoning, salt, and pepper.
- Lay a cabbage leaf flat, place 2-3 tablespoons of filling in the center, and roll up, tucking in the sides.
- In a pot, combine crushed tomatoes, tomato sauce, thyme, hot sauce (if using), and a pinch of salt. Simmer for 5 minutes.
- Arrange rolls seam-side down in a baking dish or Dutch oven. Pour sauce over the rolls.
- Cover and bake at 350°F (175°C) for 45-60 minutes, or simmer on the stovetop over low heat.
- Garnish with chopped parsley and serve hot.
Notes
- Use ground turkey or a meatless alternative for a lighter version.
- Add a splash of vinegar or a spoonful of brown sugar to the sauce for tangy balance.
- Can be made ahead and reheated — great for meal prep.
Nutrition
- Serving Size: 2 rolls
- Calories: 320
- Sugar: 7g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 75mg
Keywords: Creole cabbage rolls, Southern stuffed cabbage, spicy cabbage rolls, Creole cuisine, comfort food