Cabbage Rolls (Emeril Lagasse) Recipe

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Cabbage Rolls (Emeril Lagasse)
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Ingredients
17
Count
Nutrition
272
Calories
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Ingredients:

Directions:

  1. Preheat the oven to 350 degrees F.
  2. To make the sauce, melt the butter in a saucepan over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomatoes and chicken stock. Simmer, stirring occasionally, for 5 minutes. Add the vinegar and simmer, stirring occasionally, until the sauce thickens, about 5 minutes. Remove from the heat and adjust the seasoning, to taste.
  3. Separate the cabbage leaves and remove the hard spine from each leaf. Spread on paper towels and pat dry. Set aside.
  4. To make the stuffing, in a medium skillet melt the butter over medium-high heat. Add the onions and cook, stirring, until very wilted and starting to caramelize, about 5 minutes. Add the garlic, and cook, stirring, until for 1 minute. Remove from the heat and let cool slightly.
  5. Lay the cabbage leaves, rib side down, on a flat work surface. Remove rib or shave down leaf to make leaf easy to roll.
  6. In a large bowl, combine the beef, pork, rice, eggs, Essence, salt, pepper, and cooked onions. Mix well with a heavy wooden spoon or your hands.
  7. Line a large baking dish or roaster with remaining cabbage leaves.
  8. One at a time, spoon the filling into the center of the cabbage leaves, about 1/4 cup in each, depending upon the size of the leaves. Roll each into a neat cylinder and place in a single layer in the baking dish. Repeat with the remaining ingredients, stacking the cabbage packages, as necessary. Pour sauce over the rolls, cover tightly with aluminum foil, and bake until the meat is cooked through and the rolls are tender, about 2 hours.
  9. Remove from the oven and serve the rolls with any remaining sauce spooned over the top, if desired.
  10. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  11. 2 1/2 tablespoons paprika
  12. 2 tablespoons salt
  13. 2 tablespoons garlic powder
  14. 1 tablespoon black pepper
  15. 1 tablespoon onion powder
  16. 1 tablespoon cayenne pepper
  17. 1 tablespoon dried oregano
  18. 1 tablespoon dried thyme
  19. Combine all ingredients thoroughly.
  20. Yield: 2/3 cup
  21. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 272.28 Kcal (1140 kJ)
Calories from fat 161.97 Kcal
% Daily Value*
Total Fat 18g 28%
Cholesterol 89.67mg 30%
Sodium 207.32mg 9%
Potassium 457.47mg 10%
Total Carbs 11.66g 4%
Sugars 2.76g 11%
Dietary Fiber 2.62g 10%
Protein 16.09g 32%
Vitamin C 28.8mg 48%
Iron 0.9mg 5%
Calcium 49mg 5%
Amount Per 100 g
Calories 118.52 Kcal (496 kJ)
Calories from fat 70.5 Kcal
% Daily Value*
Total Fat 7.83g 28%
Cholesterol 39.03mg 30%
Sodium 90.24mg 9%
Potassium 199.13mg 10%
Total Carbs 5.07g 4%
Sugars 1.2g 11%
Dietary Fiber 1.14g 10%
Protein 7g 32%
Vitamin C 12.6mg 48%
Iron 0.4mg 5%
Calcium 21.3mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.4
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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