Stuffed Cabbage Creole Recipe
Stuffed Cabbage Creole
Flavors of Louisiana
Total time: 1hr to 2hr

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

Difficulty: Easy
For 10 to 12 servings

- 4-1/2 tbsp. salted butter, divided
- 450 / 1 lb lean ground beef
- 1 kg / 2 lb medium shrimp, peeled and deveined
- 750 g / 1-1/2 lb tomatoes, chopped
- 750 ml / 3 cups Creole sauce, divided
- 500 ml / 2 cups cooked long or medium grain white rice
- 1 large head of Savoy cabbage
- 175 ml / 3/4 cup seasoned breadcrumbs
  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.
More recipe ideas

Sources and collaboration : USA Rice Federation.
Brennan’s Restaurant, New Orleans, LA

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