Creole Cabbage Rolls Recipe
Bright, bold, and packed with southern soul, Creole Cabbage Rolls transform a humble head of cabbage into a tray of pure comfort. Each tender leaf is wrapped lovingly around a savory mixture of beef, rice, aromatic veggies, and signature Creole spice—a flavor journey that pays homage to New Orleans roots. Bathed in a tangy tomato sauce and baked until bubbly, this dish not only delivers on taste, but also brings a welcome warmth to any table. If you crave a meal that’s as vibrant and crowd-pleasing as it is nourishing, Creole Cabbage Rolls are the answer.
Ingredients You’ll Need
These Creole Cabbage Rolls rely on a medley of simple ingredients, but it’s their combination—fresh veggies, hearty meat, fragrant spices—that makes each bite unforgettable. Every element has its own job, bringing color, moisture, and that irresistible signature zest to the dish.
- 1 large head green cabbage: The star of the show—its broad leaves get buttery soft after blanching, perfect for enveloping that tasty filling.
- 1 tablespoon olive oil: Adds a gentle richness and helps the onions, peppers, and garlic reach their full flavor potential.
- 1 small onion, finely chopped: Provides a sweet, aromatic base for the dish, mingling beautifully with the spices.
- 1/2 green bell pepper, chopped: A pop of color and fresh vegetal flavor that channels Creole cooking traditions.
- 2 cloves garlic, minced: Infuses depth and a hint of heat, building essential layers of flavor.
- 1 pound ground beef: The backbone of the filling—juicy, hearty, and supremely satisfying; feel free to swap for turkey or pork!
- 1/2 cup cooked white rice: Binds the filling and gives each roll a pillowy, delicate texture.
- 1/2 teaspoon salt: Not just for seasoning the meat, but for bringing out the best in every ingredient.
- 1/2 teaspoon black pepper: Adds subtle warmth and rounds out the seasoning.
- 1/2 teaspoon Creole seasoning: This is where the magic happens—Creole flavor in a pinch!
- 1/4 teaspoon cayenne pepper (optional): For an extra spark of heat that’ll wake up your taste buds.
- 1 large egg: Helps hold the filling together so your rolls keep their shape.
- 1 (15 oz) can tomato sauce: Becomes a lusciously tangy, savory bath for the cabbage rolls to soak up as they bake.
- 1/2 teaspoon Worcestershire sauce: A little bit goes a long way, deepening the sauce’s complexity.
- 1/2 teaspoon dried thyme: Brings an earthy, aromatic note that’s distinctly southern.
- Chopped parsley for garnish (optional): The finishing touch—fresh and vibrant on top of those rich, saucy rolls.
How to Make Creole Cabbage Rolls
Step 1: Prep the Cabbage Leaves
Begin by heating your oven to 375°F (190°C) so it’s ready to turn out golden, bubbling cabbage rolls. Meanwhile, bring a wide pot of salted water to a low boil. Gently peel 10 to 12 of the largest, most intact cabbage leaves and drop them into the pot for 2 to 3 minutes—they should get flexible but not mushy. Immediately drain the leaves and lay them on a clean towel; this step ensures they’ll be easy to roll without tearing.
Step 2: Sauté the Aromatics
Pour the olive oil into a skillet over medium heat. Add the finely chopped onion, bell pepper, and garlic, stirring frequently for about 3 to 4 minutes until the vegetables soften and their aromas perfume your kitchen. This classic Creole trio forms the backbone of the dish. Let the mixture cool slightly before moving on.
Step 3: Mix Up the Filling
Grab a large mixing bowl and combine the ground beef, cooked white rice, sautéed veggies, salt, black pepper, Creole seasoning, cayenne pepper (if you love heat), and the egg. Use your hands or a sturdy spoon to blend everything evenly. The result should be a cohesive, flavorful filling that’s neither too loose nor stiff.
Step 4: Roll the Cabbage
Lay a soft cabbage leaf flat on your work surface. Place 2 to 3 tablespoons of the filling across the center, fold in the sides, and then roll it up burrito-style, snugly sealing in all that goodness. Repeat with the rest of your leaves and filling, arranging each finished roll seam-side down to keep them tight during baking.
Step 5: Assemble and Sauce
In a separate bowl, whisk together the tomato sauce, Worcestershire sauce, and dried thyme. Spoon a thin layer of this sauce over the bottom of a 9×13-inch baking dish, then nestle your cabbage rolls snugly in a single layer. Pour the remaining sauce evenly on top, ensuring each roll is blanketed in flavor.
Step 6: Bake to Perfection
Cover your baking dish tightly with foil and bake in the preheated oven for 45 minutes. This allows the flavors to meld and the rolls to get tender. Uncover and bake for a final 10 minutes, letting the sauce thicken and the tops of your Creole Cabbage Rolls pick up a gorgeous, caramelized hue. Garnish generously with chopped parsley for a fresh, vibrant finish.
How to Serve Creole Cabbage Rolls
Garnishes
A handful of fresh chopped parsley doesn’t just look pretty—it brings brightness and a gentle herbal aroma to each bite of your Creole Cabbage Rolls. For a pop of color and a bit of crunch, consider sliced scallions or a sprinkle of chopped red bell pepper as well. Lemon zest can add a zippy lift if you like an extra twist.
Side Dishes
Keep it classic! Creole Cabbage Rolls pair beautifully with buttery mashed potatoes, crusty French bread, or a simple pot of white or brown rice to soak up that irresistible tomato sauce. If you want something crisp, a punchy salad with a citrus dressing cuts through the richness for a balanced plate.
Creative Ways to Present
You can arrange your cabbage rolls in a casserole dish for family-style serving, or set them up neatly on individual plates if you want a restaurant-worthy presentation. For parties or buffets, cut each roll in half at an angle and serve as colorful, hand-held appetizers with extra sauce for dipping.
Make Ahead and Storage
Storing Leftovers
Leftover Creole Cabbage Rolls are a treat the next day! Store them in an airtight container in the refrigerator for up to 3 days. Make sure to spoon some extra sauce on top to keep them moist and juicy; they’ll develop even deeper flavor as they sit.
Freezing
These cabbage rolls freeze like a dream, making them perfect for meal prep. Arrange cooled rolls in a single layer in a freezer-safe dish, spoon sauce over the top, and cover tightly with foil and plastic wrap. They’ll keep for up to 3 months—just remember to label and date the container for easy grab-and-go dinners.
Reheating
For best results, reheat Creole Cabbage Rolls gently in the oven at 350°F (175°C), covered, until warmed through (about 25-30 minutes if thawed, or longer if from frozen). If you’re short on time, you can microwave them in a covered dish in short bursts, but add a splash of water or tomato sauce to prevent drying.
FAQs
Can I use a different type Main Course
Absolutely! Ground turkey or pork make delicious alternatives. For a smokier flavor, try blending in some chopped andouille sausage. The recipe is quite adaptable, so use what you have on hand or mix and match to suit your tastes.
How do I keep the cabbage leaves from tearing when rolling?
Blanching the leaves just enough until they’re pliable (not too soft!) is key. If a leaf has a stubborn thick vein, you can carefully shave it down with a sharp knife so the leaf rolls up easily without splitting.
Are Creole Cabbage Rolls gluten-free?
Yes! Since the recipe uses cooked rice instead of bread crumbs and omits flour-based thickeners, it’s naturally gluten-free—just be sure to double-check the ingredients in your Creole seasoning and Worcestershire sauce.
Can I assemble Creole Cabbage Rolls ahead of time?
Definitely. You can make the rolls up to a day ahead, cover tightly, and refrigerate until ready to bake. This makes them perfect for dinner parties or busy weeknights when you want to work ahead without sacrificing quality.
What makes these rolls “Creole”?
It’s all about the seasoning! Creole Cabbage Rolls feature the holy trinity of onion, bell pepper, and garlic, along with a good dose of Creole spices and a tomato-based sauce, which are hallmarks of Louisiana Creole cuisine.
Final Thoughts
There’s something uniquely joyful about sharing a tray of Creole Cabbage Rolls with family and friends. This dish is proof that comfort food can be both simple and spectacular, bringing the deep flavors of the south right into your kitchen. Don’t wait for a special occasion—give them a try, and experience for yourself why they’re always the first thing to disappear at my table!
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Creole Cabbage Rolls Recipe
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
These Creole Cabbage Rolls are a flavorful twist on a classic comfort food. Savory ground beef and rice filling wrapped in tender cabbage leaves, baked in a tangy tomato sauce with a hint of Creole seasoning.
Ingredients
Cabbage Rolls:
- 1 large head green cabbage
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1/2 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1/2 cup cooked white rice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Creole seasoning
- 1/4 teaspoon cayenne pepper (optional)
- 1 large egg
- Chopped parsley for garnish (optional)
Sauce:
- 1 (15 oz) can tomato sauce
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
Instructions
- Prepare Cabbage: Preheat oven to 375°F. Blanch cabbage leaves in boiling water. Set aside.
- Make Filling: Sauté onion, bell pepper, and garlic. Mix with beef, rice, seasonings, and egg.
- Fill and Roll: Place filling in cabbage leaves and roll up.
- Prepare Sauce: Mix tomato sauce, Worcestershire, and thyme.
- Bake: Arrange rolls in dish, cover with sauce, bake covered, then uncovered.
- Serve: Garnish with parsley and serve warm.
Notes
- Try with ground turkey or pork.
- Add andouille sausage for extra flavor.
- Freezes well for later enjoyment.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Creole
Nutrition
- Serving Size: 2 rolls
- Calories: 340
- Sugar: 7g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 90mg
