Boudin Stuffed Cabbage Rolls

Name: Boudin Stuffed Cabbage Rolls
Cuisine: American
Ingredients: 12 oz package boudin, casings removed; 2 cups cooked white rice, mine was cooked with a little salt and butter; 1 head cabbage, cored and leaves separated from head, I used 12; 2 (14 oz) cans diced tomatoes with garlic, onion and basil; Half can of water; 1/3 cup ketchup; 3 tbsp soy sauce; 1 tbsp sugar, optional; Salt and pepper

SherryRandall: The Leftover Chronicles @sherrys_chronicles

Benton, Kentucky

My mom is from southern Louisiana, a little town outside of Church Point, called Richard(pronounced REE-SHARD). I grew up knowing and loving boudin. It’s a rice and meat filled sausage. It’s Spicey and savory and truly the food of the gods. I stuff bell peppers with boudin also. It’s found in the refrigerator sausage section of the grocery or I guess online orrrr, if you live in Richard, you can get it with your gas, beer and bait💗😂

SherryRandall: The Leftover Chronicles @sherrys_chronicles

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Ingredients

12 ozpackage boudin, casings removed
2 cupscooked white rice, mine was cooked with a little salt and butter
1 headcabbage, cored and leaves separated from head, I used 12
2 (14 oz)cans diced tomatoes with garlic, onion and basil
Halfcan of water
1/3 cupketchup
3 tbspsoy sauce
1 tbspsugar, optional
Salt and pepper

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Steps

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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SherryRandall: The Leftover Chronicles @sherrys_chronicles

on May 31, 2019 21:56

Benton, Kentucky

I'm an army brat with a Cajun mother and an Irish dad. I'm married to the love of my life, David, and we have 2 daughters and 2 grandchildren. I've been a barber for 40 years. Im an old fashioned, old school cook and my recipes are basic. I change them up all the time.Since finding out I’m diabetic I’ve had to rearrange old habits. Any recipe I have can be made the old fashioned way OR replaced with lower carb options. Just ask and I’ll tell you what has worked for me.I’m the self proclaimed queen of the leftover. I have issues with leftovers looking back at me with the same sappy look they had the day before. Can’t do it. My super power is turning what I find in my fridge into something I want to eat. I work so much better under pressure. I live for shortcuts and not having to run to the grocery every day. Work with what you have. Adapt and overcome. Also, the less dishes, bowls, and pots I hafta use, the better. Hope some of these recipes work out for ya!