- 2 teaspoons unsalted butter
- 1 cup chopped yellow onions
- 1/2 cup chopped chopped green bell peppers
- 1 teaspoon Essence, recipe follows
- 1 tablespoon chopped garlic
- 1/2 pound ground pork
- 1/2 pound Kielbasa or other cooked pork sausage, removed from casings and chopped
- 1 cup cooked white rice
- 1 (16-ounce) can tomato sauce
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
- 2 tablespoons minced fresh parsley leaves
- 1 head cabbage, cored, leaves separated and blanched until pliable, cooled in an ice bath, patted dry
In a medium skillet melt the butter over medium-high heat. Add the onions, bell peppers and Essence, and cook, stirring, until very wilted and starting to brown, about 7 minutes. Add the garlic, and cook, stirring, until for 1 minute. Add the pork and sausage and cook until meat is no longer pink, about 6 minutes. Add the rice, 1/2 cup of the tomato sauce, and the salt and cayenne. Mix well with a heavy wooden spoon. Remove from the heat and stir in the parsley.
Lay the cabbage leaves, rib side down, on a flat work surface.
Prepare the bottom pot for a steamer by bringing several inches of water to a boil, being careful that the water does touch the steamer basket.
One at a time, spoon the filling into the center of the cabbage leaves, about 3 tablespoons to 1/4 cup in each, depending upon the size of the leaves. Roll each into a neat cylinder, tucking in the sides, and place in the top of a steamer basket. Repeat with the remaining ingredients, stacking the cabbage packages, as necessary. Lightly pour some of the remaining tomato sauce over the rolls. Place the basket insert into the pot of boiling water and cover tightly with a lid. Steam the rolls for15 to 20 minutes, adding more water to the pot as needed during the process.
Remove the steamer basket from the heat and transfer the rolls to a platter. Serve hot.
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.