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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. Great recipe for Boudin Stuffed Cabbage Rolls.

Alright, don’t linger, let’s practice this boudin stuffed cabbage rolls formula with 9 components which are undoubtedly easy to have, and we have to process them at the very least through 4 actions. You should shell out a while on this, so the resulting food could be perfect.

Ingredients requirements for Boudin Stuffed Cabbage Rolls:

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

There will be leftovers for lunches. 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. 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.

Boudin Stuffed Cabbage Rolls how to cook:

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 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. The magic about stuffed cabbage rolls is the the meat and the rice cook in the cabbage itself. Here's how to make these delicious rolls for dinner or any party.

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