Creole Cabbage Rolls

Add a Creole twist to stuffed cabbage roll recipes. These rolls are stuffed with ground beef, Italian sausage, onions and Zatarain’s Spanish Rice, covered in rich tomato sauce. A delicious dinner recipe, or enjoy as a cold weather meal any time of day.

Creole Cabbage Rolls


  • 1 tablespoon oil
  • 1/2 pound ground beef
  • 1/2 pound Italian sausage
  • 1 1/2 cups water
  • 1 (14 1/2 ounce) can diced tomatoes
  • 1 package ZATARAIN'S® Spanish Rice
  • 1 head cabbage, core removed
  • 1 (8 ounce) can tomato sauce


  1. Heat oil in large skillet on medium-high heat. Add ground beef and sausage; cook and stir until no longer pink.
  2. Stir in water, diced tomatoes and Rice Mix; bring to boil. Reduce heat to low; cover and simmer for 25 minutes or until rice is tender.
  3. Remove from heat. Let stand for 5 minutes.
  4. Meanwhile, bring 4 quarts lightly salted water to boil in large sauce pot. Drop cabbage, stem-side down, into water. Reduce heat to low; simmer for 20 minutes.
  5. Remove cabbage and carefully remove outer leaves. Return cabbage to simmering water; simmer until outer leaves have softened.
  6. Repeat simmering and removal of cabbage leaves as necessary.
  7. Heat oven to 350 degrees F.
  8. Place about 1/3 cup of rice stuffing near core end of each cabbage leaf. Fold in sides of leaf over stuffing, then roll up. Place rolls, seam-side down, in 13 x 9-inch baking pan. Pour tomato sauce over top.
  9. Bake for 45 minutes or until cabbage rolls are tender.

Prep Time: 30 min | Cook Time: 45 min | Yield: 15 servings

Variation: Top cabbage rolls with 1/2 pound medium shrimp, peeled and deveined, during the last 10 minutes of cooking.

Recipe and photo credit (used with permission): Zatarain's