Creole Rice And Sausage Stuffed Cabbage Rolls Recipes

CREOLE RICE AND SAUSAGE STUFFED CABBAGE ROLLS

Creole Rice and Sausage Stuffed Cabbage Rolls image

I had leftovers from Recipe#126488 By Chef#145352. And I really just didn't want to reheat it and eat. So, these cabbage rolls were invented. Prep time doesn't include cooking time for cabbage leaves. As I've said in alot of my descriptions, please use the mentioned recipe to get the exact taste. Submitted to " ZAAR " on January 25th,2010.

Provided by Chef shapeweaver

Categories Creole

Time 40m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

4 large cabbage leaves, cooked enough to roll up easily
1 1/3 cups sausage, rice mixture
1/2 cup shredded sharp cheddar cheese
1 (8 ounce) can tomato sauce

Steps:

Preheat oven to 350.
Mix together rice mixture and cheese, set aside.
Spray an 11 x 9 inch baking dish with cooking spray.
Divide rice/cheese mixture evenly between cooked cabbage leaves, roll cabbage leaves tight so mixture doesn't come out.
Place each roll seam side down in prepared dish, and pour sauce evenly over rolls.
Bake for 25 minutes or until heated through.
Carefully remove rolls to serving plate, and pour remaining sauce over rolls.

Nutrition Facts : Calories 321, Fat 26.6, SaturatedFat 10.4, Cholesterol 58.7, Sodium 1082.2, Carbohydrate 7, Fiber 1.7, Sugar 3.6, Protein 13.8

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