How to Cook Perfect Boudin Stuffed Cabbage Rolls delicious and easy to make.

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This meat stuffed cabbage roll is baked and smothered in sweet and sour tomato sauce. This recipe is the Chinese style cabbage rolls that I used to make as a teenager. The flavor still lingers on in my memory after a lapse of so many years.

Provide package boudin, casings removed.
Provide cooked white rice, mine was cooked with a little salt and butter.
Prepare cabbage, cored and leaves separated from head, I used 12.
Use cans diced tomatoes with garlic, onion and basil.
You need can of water.
You need ketchup.
You need to prepare soy sauce.
Provide sugar, optional.
Prepare Salt and pepper.

Short Tips:

If you are cooking from a recipe, the most effective tip we can give you is to read through the complete thing all the way through before you begin to cook. Not only will this assist you gain a much better understanding of what the final dish ought to look and taste like, you’ll even be ready to ascertain which cooking utensil you need, as well as catch important instructions.

Preheat the oven to 350. Spray a 9x13 pan or dish. In a bowl crumble your Boudin into your white rice and mix well..
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!!.
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..
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..

Cabbage rolls are a comfort food for many folks. Cabbage leaves are stuffed with an herbed ground beef, sausage, and rice mixture. Place cabbage rolls seam-side down in a deep, heavy skillet or Dutch oven. I don't really know when it was that I fell in love with cabbage, but I do love it. I can't recall one single instance where my Mama ever even fixed it, but I've certainly made it plenty myself!

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