Tuesday, December 8, 2015

Cajun Cabbage Rolls

The second dish from this fun challenge with Leafcutter Designs threw me for a loop!

The remaining Recipe Dice were eggplant, cabbage, green beans, mushrooms, and onions. My grandmother makes rice dressing using pork and eggplant. I have never done that before and when this came up I thought that I'd give it a shot! So, I took some of our Jalapeno Pork Sausage stuffing and cooked it with some eggplant, mushrooms, and onions just like a rice dressing. Here's what happened:

Cajun Cabbage Rolls
By Luke

1 head cabbage
2 Tablespoons olive oil
1 pound Jalapeno Pork Sausage stuffing
1 onion, chopped
1 eggplant, peeled and chopped
2 cups sliced mushrooms
1 can fire roasted tomatoes
1 pound fresh green beans (I used for a side dish)

Start by peeling the cabbage and dropping the leaves into a pot of boiling water to soften them, about 5 minutes. Remove them from the pot and dry with paper towels.

In a large skillet, warm oil and brown meat for 10 minutes, remove from skillet and place in a bowl. Now, brown onions, eggplant and mushrooms until eggplant is softened. Once cooked, remove from skillet, place in bowl and mix well.

Divide the stuffing into portions for about 8-10 rolls. Place stuffing in center of cabbage leaves and roll like a burrito. Use toothpicks to hold leaves together. Position cabbage rolls in a baking dish and top with tomatoes. Cover dish and place in oven at 350°F for 1 hour.

Once done, remove from oven and serve!

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