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Rating: 5/5 (1 vote cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Cuisine: Cajun & Creole
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cabbage Stuffed with Louisiana Rice

Date Added: January 04, 2014
Every culture has its own name for stuffed cabbage, but the basic ingredients remain the same: cabbage, meat, spices and rice . This recipe differs, as instead of stuffing the cabbage leaves, you stuff the entire cabbage head, making for a much more elegant presentation. Additionally, the stuffing uses a Louisiana flavored rice, giving it a "unique" New Orleans flair. Mardi Gras anyone?

Ingredients:

4 Unit Cabbage
1 Cup Raw Rice ;
1 1/2 Pounds Ground Chuck
3/4 Cup Celery chopped
Cup Bell Pepper chopped
2 Cups Onions chopped
1 Unit Chicken Bouillon Cube
1 Unit Cayenne Pepper
1 Unit Salt pepper (to taste)
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Directions:

1. Wash and core cabbage, saving loose leaves.

2. Place cabbage heads in large roaster; cover with water and add 4 tablespoons salt.

3. Cook until outside is tender but inside is still firm.

4. Remove from liquid and let cool. Cook 1 cup rice according to package directions.

5. In a large skillet add ground chuck and chopped ingredients; brown well.

6. Add rice to this mixture; salt and pepper to taste.

7. Add cayenne pepper if desired. Place loose cabbage leaves on bottom of large roasting pan, then arrange cabbage heads on leaves.

8. Stuff cabbage with rice mixture. (It may be necessay to cut larger holes in cabbage).

9. Dissolve chicken bouillon cube in 1 cup boiling water; pour into roaster.

10. Bake covered in a 400 degree oven for 45 minutes.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Bell Pepper, MSG, Rice, Cabbage, Hot Pepper, Celery, Beef, Onion allergies.
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