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Add a Creole twist to stuffed cabbage roll recipes. These rolls are stuffed with ground beef, Italian sausage, onions and Zatarain’s Spanish Rice, covered in rich tomato sauce. A delicious dinner recipe, or enjoy as a cold weather meal any time of day.
1 tablespoon oil
1/2 pound ground beef
1/2 pound Italian sausage
1 1/2 cups water
1 can (14 1/2 ounces) diced tomatoes
1 package ZATARAIN'S® Spanish Rice
1 head cabbage, core removed
1 can (8 ounces) tomato sauce
Heat oil in large skillet on medium-high heat. Add ground beef and sausage; cook and stir until no longer pink. Stir in water, diced tomatoes and Rice Mix; bring to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Let stand 5 minutes.
Meanwhile, bring 4 quarts water to boil in large saucepot. Drop cabbage, stem-side down, into water. Reduce heat to low; simmer 20 minutes. Remove cabbage and carefully remove outer leaves. Return cabbage to simmering water; simmer until outer leaves have softened. Repeat simmering and removal of cabbage leaves as necessary.
Preheat oven to 350°F. Place about 1/3 cup of rice stuffing near core end of each cabbage leaf. Fold in sides of leaf over stuffing, then roll up. Place rolls, seam-side down, in 13x9-inch baking pan. Pour tomato sauce over top.
Bake 45 minutes or until cabbage rolls are tender.
Variation: Top cabbage rolls with 1/2 pound medium shrimp, peeled and deveined, during the last 10 minutes of cooking.
(Amount per serving)