Ingredients
Sauce:
- 2 teaspoons butter
- 1 cup chopped yellow onions
- 1 teaspoon minced garlic
- 1 (28-ounce) can chopped tomatoes and their juices
- 3/4 to 1 cup cream
- 1 tablespoon apple cider vinegar
- 1 tablespoon sugar
- 1 head cabbage, cored and scalded in hot water until soft and easy to separate
- 2 teaspoons unsalted butter
- 1 cup chopped yellow onions
- 2 teaspoons chopped garlic
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1 cup cooked long-grain white rice
- 2 teaspoons Essence, recipe follows
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 egg
Directions
Preheat the oven to 350 degrees F.
To make the sauce, melt the butter in a saucepan over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomatoes and cream and simmer, stirring occasionally, for 5 minutes. Add the vinegar and sugar and simmer, stirring occasionally, until the sauce thickens, about 5 minutes. Remove from the heat and adjust the seasoning to taste.
Separate the cabbage leaves and remove the hard spine from each leaf. Spread on paper towels and pat dry. Set aside.
To make the stuffing, in a medium skillet melt the butter over medium-high heat. Add the onions and cook, stirring, until very wilted and starting to caramelize, about 5 minutes. Add the garlic, and cook, stirring, for 1 minute. Remove from the heat and let cool slightly.
Lay the cabbage leaves, rib side down, on a flat work surface. Spread a thin layer of the sauce over the bottom of a baking dish. In a large bowl, combine the beef, pork, rice, Essence, salt, pepper, egg, and cooked onions. Mix well with a heavy wooden spoon or your hands.
One at a time, spoon the filling into the center of the cabbage leaves, about 1/4 cup in each, depending upon the size of the leaves. Roll each into a neat cylinder and place in a layer on the sauce in the baking dish. Repeat with the remaining ingredients, stacking the cabbage packages, as necessary. Pour the remaining sauce over the rolls, cover tightly with aluminum foil, and bake until the meat is cooked through and the rolls are tender, about 2 hours. Remove from the oven and serve the rolls with the sauce spooned over the top.
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
















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By arnone
on January 06, 2013
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Everything was great except the sauce. The cream did not add to the recipe at all. Everything else was great.
By katbrad1523
on January 02, 2013
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FANTASTIC... I have made cabbage rolls before but this receipe was Easy and Soooo good.. Even my grandkids loved it... This is a KEEPER!!
By GlobeHighTiger
Yorba Linda, CA
on August 06, 2012
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I know it is summer time but I just had to have something substantial to eat. I haven't made cabbage rolls in decades. I liked this recipe because it is pretty easy and the results were excellent. My husband rarely comments on any of the recipes I try but last night he actually said he liked it. That says it all. I followed the recipe as written but I did make sure to season my rice which is a big component of this recipe. I thought the sauce was absolutely wonderful. Although my sauce did not thicken up. Personally I did not care for the chopped tomatoes. Next time I would puree them or possibly use tomato sauce. I have left overs and I will freeze. I am sure they will be even better the second time around.
Read all 38 reviews