Recipes

STUFFED CABBAGE CREOLE
1/4 cup (1/2 stick) plus 1 tablespoon butter
1 pound lean ground beef
2 pounds medium shrimp, peeled and deveined
1/1/2 pounds (about 5 medium) tomatoes, chopped
3 cups Creole sauce (see separate recipe)
2 cups cooked rice
1 large head of cabbage
3/4 cup seasoned breadcrumbs
Melt 1 tablespoon of the butter in a large skillet and brown the ground beef. Fold in shrimp and tomatoes, cook, stirring until the shrimp turn pink, and then add 1 1/2 cups of the Creole sauce. Simmer the mixture for 10 minutes, and then stir in the cooked rice. Set the filling aside while preparing the cabbage.
Fill a large pot with water and add the remaining 1/4 cup butter. Bring the buttered water to a boil. Core the cabbage and drop the head into the boiling water. Cook the cabbage about 20 minutes until the leave become limp and begin to separate.
Remove the cabbage from the pot and drain. When cool enough to handle, peel off 8 large leaves. Place a generous portion of the beef and shrimp filling on the base of each leaf, and then roll the leaves tucking in the sides. Place the cabbage rolls in a shallow baking dish.
Preheat over to 350 degrees F.
Chop the leftover cabbage and combine it with the remaining 1 1/2 cups Creole Sauce. Pour the cabbage and Creole sauce mixture over the stuffed cabbage, and then sprinkle with breadcrumbs. Bake in a hot oven for 20 to 25 minutes and serve.
SEE SEPARATE CREOLE SAUCE RECIPE

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