In August I went on a major cooking binge when Lo was out of town. One of the items that I made and froze was Cajun Cabbage Rolls. It was a risk because I had no idea if either of us liked Cabbage Rolls because I’ve never had them before and I assumed he hadn’t either. I’m not sure what made me decide to even make them.
We thawed these to eat about a month later and were happy to discover that we actually liked cabbage rolls, especially cajun flavor. I’m not dying to make these again, but next time I have a cabbage and don’t need it all for Cabbage and Cheddar Gratin, I’ll use some of the leaves for this again.
Cajun Cabbage Rolls
adapted from $5 dinners
- 2 teaspoons preferred oil
- 1 tsp garlic cloves, minced
- 1 onion, chopped
- 3/4 lb ground beef or turkey, browned (I used half beef, half turkey)
- 2 tsp cajun seasoning blend
- 1 Tbsp brown sugar
- 3 Tbsp lime juice
- up to 1/2 tsp crushed red pepper
- 1 small cabbage, 12 large leaves gently removed
- 1 8 oz. tomato sauce
- 1 tsp cajun seasoning
- 1 tsp garlic powder each
- 1/2 tsp salt
- 1/2 tsp crushed red pepper, optional
- Blanche the cabbage leaves. Place 2 or 3 leaves at a time in a pot of boiling water for 2 minutes. Carefully with tongs and plunge into cold water.
- In a large skillet, add the oil with the garlic, onions, ground beef, cajun seasoning, brown sugar, lime juice and crushed red pepper. Cook until meat has browned, or if already cooked, saute for 5 to 7 minutes, to allow flavors to blend.
- Preheat oven to 350. Pat dry the cabbage leaves and cut out the hard stem in a V. Spoon the meat mixture into the cabbage leaf and roll up. Place seam side down in a 13×9 glass baking dish.
- Mix together tomato sauce with the cajun seasoning, garlic powder, salt and crushed red pepper. Pour it over all the rolls.
- Bake in the preheated oven for 15 to 20 minutes.