Creole Rice Sausage And Cabbage Soup Recipes

CREOLE RICE AND SAUSAGE STUFFED CABBAGE ROLLS

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.

CABBAGE, SAUSAGE AND RICE SOUP

Steps:

• Brown the sausage or ground beef in a small amount of olive oil.
• Add the onion, carrots, celery and garlic and saute until starting to soften.
• Add the tomatoes to a blender and blend until smooth.
• Add tomatoes, broth, and cabbage to soup.
• Cook 15 minutes, then add the rice.
• Cook another 30 minutes, stirring occasionally, until the rice is done and the cabbage is cooked as you like.
• Taste and add salt and pepper if needed.
• If soup is too thick, add more broth.

CREOLE SAUTEED CABBAGE

Steps:

• Fry bacon and sausage in a large skillet about 15 min., add onions; saute until onions are wilted.
• Add chopped, drained cabbage stir frequently, add sugar and seasonings, simmer until cabbage reaches desired texture.
• Stir in butter right before serving.
• Serve as a side dish or over rice.

CREOLE SOUP

Steps:

• In a soup kettle or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. , Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until vegetables are tender. Discard bay leaf before serving.