Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, boudin stuffed cabbage rolls. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Great recipe for Boudin Stuffed Cabbage Rolls. My mom is from southern Louisiana, a little town outside of Church Point, called Richard(pronounced REE-SHARD). I grew up knowing and loving boudin.

Boudin Stuffed Cabbage Rolls is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Boudin Stuffed Cabbage Rolls is something which I’ve loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook boudin stuffed cabbage rolls using 9 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Boudin Stuffed Cabbage Rolls:

1. Get 12 oz package boudin, casings removed
2. Take 2 cups cooked white rice, mine was cooked with a little salt and butter
3. Make ready 1 head cabbage, cored and leaves separated from head, I used 12
4. Make ready 2 (14 oz) cans diced tomatoes with garlic, onion and basil
5. Take Half can of water
6. Prepare 1/3 cup ketchup
7. Prepare 3 tbsp soy sauce
8. Get 1 tbsp sugar, optional
9. Make ready Salt and pepper

Stuffed cabbage rolls are a traditional Simchat Torah food because two of the little rolls side by side look like a Torah scroll. For families that have a tradition to eat dinner after hakafot, like mine, cabbage rolls are great soul-food to come home to after a raucous night of dancing. This meat stuffed cabbage roll is baked and smothered in sweet and sour tomato sauce. These flavorful low-carb beef and cabbage rolls are made with tender boiled cabbage leaves stuffed with beef and rice cooked in a homemade tomato sauce.

Steps to make Boudin Stuffed Cabbage Rolls:

1. Preheat the oven to 350. Spray a 9x13 pan or dish. In a bowl crumble your Boudin into your white rice and mix well.
2. Cut about an inch off the bottom of your cabbage. Place cabbage In a large pot, then fill in with water. And salt well. Let the cabbage sit in the steamy water until the leaves start coming off. You’ll have to help them along. Pull those out and let drain and cool. If you have an easier way to do this let me know!!
3. Cut the stem out of each leaf as you go. In your cooled leaf, salt it and place a heaping spoonful of filling. Roll and tuck and place seam side down in pan. Do them until you run out of filling or room.
4. In a bowl, mix tomatoes, water, sugar, ketchup, and soy sauce and pour over cabbage rolls. Cover with foil and bake for an hour or until the cabbage is as tender as you like it. I let mine go 1 and a half hours because I want it very tender.

Stuffed Cabbage Rolls are a dish consisting of blanched cabbage leaves wrapped around a variety of fillings. They are common in cuisines of the Balkans and Central/Northern/Eastern Europe. This recipe is unlike traditional cabbage rolls recipes because it demonstrates how to prepare them sans les tomate, (without tomatoes), except toward the end Notice that no tomato products were included in the stuffing. I didn't want to compromise the desired heavy beef flavor I was aiming for. These cabbage rolls are stuffed with ground beef and rice and baked to perfection with a tangy tomato sauce.

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