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Tuesday, March 26, 2013

Smoked Sausage and Rice Cabbage Rolls

Yield: 6 cabbage rolls

These cabbage rolls are flavored almost entirely by the smoked sausage, onions, and peppers in them. It has a smokey flavor which really compliments the rice and the cabbage its all wrapped in. After cooking, it is smothered in a sweet and tangy tomato sauce. The perfect blend of flavors without the added salt.


  • 1 pound Smoked sausage (I used  Smoked Alligator and Pork Sausage.)
  • 3 cups water
  • 1/2 cup uncooked rice
  • 2 celery stalks cut into small pieces
  • 6 whole cabbage leaves plus extra for lining bottom of pan for cooking.
  • Half of a large onion diced into small pieces
  • Half of a large onion cut into wedges or strips
  • Half green or red bell pepper cut into small pieces
  • Half bell pepper cut into strips
  • 4 tablespoons olive oil
  • Salt and pepper to taste (I didn't use it at all because the sausage gave tons of flavor)

  • 1 - 14.5 ounce can of diced stewed tomatoes
  • 3 tablespoons brown sugar packed
  • 1 tablespoon minced garlic
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon onion powder
  • 1/8 teaspoon Cayenne pepper


  1. Before you begin anything, pull 6 outer leaves off off a large head of cabbage, and try to get them in one piece without tearing them. Freeze the leaves (helps them soften and wilt).
  2. Take 2 of the 3 sausages and cut into small pieces (1/2 inch or so)
  3. Slice the remaining sausage into 12 diagonally cut slices (2 for each roll).
  4. Cut the celery, onions and peppers as required above.
  5. In a medium sauce pan on medium high heat, add water, sausage that has been cut into small pieces, diced onions and peppers, and celery. 
  6. Cook down until its all cooked and you have a decent natural broth.
  7. Add rice, reduce heat and simmer until rice is cooked and liquid is absorbed. Set aside.
  8. In a fry pan on medium high heat, add olive oil, sliced sausage, pepper and onions strips/wedges.
  9. Fry until onions are completely browned and caramelized and sausage is browned. Set aside.
  10. Remove frozen cabbage leaves from freezer and thaw by placing in boiling water for 5 - 10 minutes depending on how soft you want your cabbage before cooking. 
  11. Drain and dry cabbage leaves a bit.
  12. Remove 4-6 additional leaves from the cabbage and line your baking dish bottom.
  13. With the heart end of each leaf toward you, place a generous spoonful of rice mixture into center of leaf.
  14. fold each side of the cabbage leaf in to meet in and begin rolling away from yourself.
  15. Place each filled cabbage roll, seem side down onto leaf lined baking dish.
  16. Once you have all 6 cabbage rolls in the pan, spoon sliced sausage, onion and peppers that you caramelized onto each roll. You will have 2 slices sausage per roll.
  17. Place a little water (3/4 cup) into the pan without pouring it over the prepared rolls.
  18. Cover your baking dish with foil and bake at 375 degrees F for 1 hour.
  19. While your cabbage rolls are baking, mix all of the sauce ingredients and simmer 15 minutes.
  20. When everything is done, pour a generous ladle of tomato sauce over cabbage rolls so each plate has plenty of liquid around it.
  21. Enjoy! :o) 
Serve these rolls with a homemade French Baggett


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