*ingredients
°6 ounces yellow onion
°2 tablespoons of canola oil
°2 ounces celery stalk, finely chopped
°2 cups beef broth
°6 ounces finely chopped red pepper
°1 tablespoon minced garlic
°1 tablespoon of tomato paste
°15 ounces pureed tomato
°3 teaspoons Creole seasoning, divided
°2 pounds cabbage, cored
°8 ounces ground pork sausage
°8 ounces lean ground beef
°1 large beaten egg
°1 c cooked long grain white rice
°Finely chopped fresh parsley leaves
*Directions
To begin, preheat oven to 375 degrees F. Next, heat some oil in a Dutch oven over medium-high heat. Next, add the onion, bell pepper, and celery, stirring occasionally, until softened, about 5 minutes. Then, blend the garlic, stirring frequently, for about 30 seconds, until fragrant. Next, stir in the broth, tomato paste, tomatoes, and 2 teaspoons Creole seasoning, and bring to a boil over medium-high heat. Once it begins to boil, reduce the heat to medium-low and simmer, stirring occasionally and uncovered, until the sauce has thickened slightly and the flavors have mixed, which should take about 12 to 15 minutes. At end, removing sauce from heat source and set it apart.
To prepare the cabbage, place it in another large pot with the grooved side up. Pour enough water into the saucepan to cover the cabbage by 2 to 3 inches, then increase the heat to high and bring the water to a boil. Then, reduce the heat to medium to maintain a simmer and cook until the cabbage leaves are tender, which usually takes about 5 minutes.
With the help of tongs, carefully handle the cabbage and transfer it to a cutting board. Taking out the 10 largest leaves & lay them out on paper towels to dry. The remaining sheets can be saved for later use. Continue cutting and discarding the ribs of the leaves, leaving a "V"-shaped opening. Once done, store the prepared cabbage leaves in a separate place.
In a medium bowl, mix the sausage, beef, eggs, rice, 1/2 cup tomato sauce, and remaining 1 teaspoon Creole seasoning using a fork or your clean hands until well combined.
Divide the filling evenly among the centers of the cabbage leaves, using about 1/4 cup per leaf. Take a log about 3 inches long and 1 inch wide and pour the filling into it. Next, take each sheet from the base where the "V" was cut and fold the end of the sheet over the filling, followed by folding the sides over. Finally, roll each sheet tightly, similar to how you would roll a burrito, into a cylinder.
Arrange cabbage rolls in 2 rows side by side in a 13" x 9" baking dish, placing 5 rolls in each row.
Enjoy !
