Recipe: Yummy Boudin Stuffed Cabbage Rolls

Boudin Stuffed Cabbage Rolls.

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Ingredients of Boudin Stuffed Cabbage Rolls

1. You need 12 oz of package boudin, casings removed.
2. Prepare 2 cups of cooked white rice, mine was cooked with a little salt and butter.
3. Prepare 1 head of cabbage, cored and leaves separated from head, I used 12.
4. Prepare 2 (14 oz) of cans diced tomatoes with garlic, onion and basil.
5. Prepare Half of can of water.
6. Prepare 1/3 cup of ketchup.
7. You need 3 tbsp of soy sauce.
8. Prepare 1 tbsp of sugar, optional.
9. It's of Salt and pepper.

Boudin Stuffed Cabbage Rolls instructions

1. Preheat the oven to 350. Spray a 9x13 pan or dish. In a bowl crumble your Boudin into your white rice and mix well..
   
   
2. 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!!.
3. 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..
4. 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..

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