Boudin Stuffed Cabbage Rolls, healthy & tasty!

The Best And Tasty Meat Food Recipes

It's long been claimed that the best means to a male's heart is through his stomach. Yet males aren't the just one who love a wonderful dish. Cooking is not simply a technological ability, it's a life task that you use on a daily basis. Below, Boudin Stuffed Cabbage Rolls recipe to practice and also enhance your cooking abilities and make you even better at it.

Boudin Stuffed Cabbage Rolls

Boudin Stuffed Cabbage Rolls

You can have Boudin Stuffed Cabbage Rolls using 9 ingredients and 4 steps. Here is how you do that.

Ingredients of Boudin Stuffed Cabbage Rolls :

  1. You need package boudin, casings removed.
  2. Provide cooked white rice, mine was cooked with a little salt and butter.
  3. Prepare cabbage, cored and leaves separated from head, I used 12.
  4. You need cans diced tomatoes with garlic, onion and basil.
  5. You need to prepare can of water.
  6. You need ketchup.
  7. You need soy sauce.
  8. Provide sugar, optional.
  9. Provide Salt and pepper.

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instructions :Boudin Stuffed Cabbage Rolls

  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..

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Boudin Stuffed Cabbage Rolls, healthy & tasty!
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