Louisiana Stuffed Cabbage Heads
- 4 Heads cabbage
1 cup uncooked rice
1 1/2 pounds ground chuck hamburger meat
3/4 cup chopped celery
2/3 cup chopped bell pepper
2 cups chopped white onion
1 bouillon cube - preferably chicken
Cayenne pepper to taste (optional)
Salt & pepper to taste
- Wash and take the core out of the cabbage,
setting aside any loose
leaves. Place whole cabbage heads in large roaster and cover with water. Add 4
tablespoons salt. Cook until the inside is firm, and the outside is tender.
Remove the cabbage heads and let cool.
- Cook 1 cup rice according to package
directions, and set aside.
- In a large skillet add ground chuck and chopped
vegetables, until browned well, being careful to not burn. Add rice and salt and pepper to
taste. Add cayenne pepper if desired.
- Place the loose cabbage leaves you
saved earlier in the bottom
of a large roasting pan, then arrange then cabbage heads on top of the
leaves. Stuff cabbage with rice mixture. (You may need to cut larger holes
in the head to add as much stuffing as you can.)
Dissolve chicken bouillon cube in 1 cup boiling water and pour into the
bottom of the roaster.
- Bake covered in a 400 degree oven for 45 minutes.
Photo credit: Christina B Castro
CC BY-NC 2.0
Cajun Recipes Cajun and Creole Recipes