Andouille and Pork Sausage Stuffed Cabbage Rolls
Yield - 35 - 40 rolls (a 2 hotel pan)
2 LARGE CABBAGES (Total weight - 7 pounds minimum)
1 LB ANDOUILLE SAUSAGE (Sliced 1/8 inch thick, then quartered)
2 LBS FRESH PORK SAUSAGE
1 TBSP FRESH GARLIC (Minced fine)
1 LARGE ONION (Chopped fine)
1 BUNCH SHALLOTS (Chopped)
28 OUNCES DICED TOMATO FILLETS (Drained)
2 EGGS (Beaten)
1 TSP DILL WEED
1 TSP WHOLE THYME LEAFS
3 CUPS LOUISIANA LONG GRAIN RICE
1/2 TSP CAYENNE (Optional)
4 CUPS TURKEY STOCK (See Recipe)
1 TBSP LEMON JUICE
1 CUP DRY WHITE WINE
Half fill a 20 quart stock pot with water and bring to a rolling boil. Use a fillet knife and remove the cores of the cabbages, place the cabbages in the water to tenderize the leaves. Gently, pull the leaves from the heads, and trim the larger ribs from the leaves. Replace the leaves in the boiling water for a minute or so if a leaf is not pliable. (Note: The center of the cabbage cannot be used because the leaves are too small. Reserve them for other dishes or as garnish.)
In a large stainless steel bowl, thoroughly mix all of the stuffing ingredients. Take a 1/4 cup dollop of stuffing and place it in the center of a cabbage leaf. Fold in the sides over the stuffing, then, starting from the rib side, roll the cabbage to form a log.
Place the roll (seam side down) in a 2 inch hotel pan or select a 12 quart Dutch oven. Continue to roll the remaining cabbage leaves as directed above, pack them tightly in the pan or pot. (The dish may be refrigerated at this point and reserved for future service).
Preheat oven to 375F, add the stock, lemon juice and wine, recover with foil (or lid); and bake for 1 hour. Remove the cover and continue to bake for an additional 15 minutes. Serve.
See our recipe for Filé Gumbo Cabbage. Or add some extra stock and serve this as a soup. OR After the first hour of baking, add 2 quarts of preheated Creole Sauce and smother the cabbage rolls in the sauce.
Serve with White or Green Horseradish Sauce (See recipe); either directly out of the Dutch oven or a buffet chafer setup.
This is a good luncheon entree, with extra stock it can be served as a hearty soup or even a meaty side dish. It is especially good when served during the cold winter months.
to Home Cookin' Page or Return to Table of Contents
Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 - 2017 Aurora Catering, Inc. All rights reserved.
Revised: March 27, 2017.