The luck of the Irish smiles upon us, as crawfish are abundant on
St. Patrick's Day. This non-traditional cabbage roll combines the
flavors of Louisiana with cabbage, which is thrown from St. Patrick's
Day parade floats of New Orleans.
- ½ pound crawfish tails, chopped
- ½ pound fresh green onion sausage, removed from casings
- 12 cabbage leaves blanched
- 2 tsps unsalted butter
- 1 cup diced yellow onions
- ½ cup diced bell peppers
- 1 tsp Creole seasoning
- 1 tbsp minced garlic
- 1 cup cooked white rice
- 1 (8-ounce) can tomato sauce
- salt to taste
- black pepper to taste
- 2 tbsps chopped parsley
- 1 tbsp chopped fresh oregano
Blanche cabbage leaves by placing leaves in salted boiling water.
Boil until soft and pliable. Remove from boiling water and immediately
immerse in ice water to stop the cooking process. Remove and pat
dry. In a medium skillet, melt butter over medium-high heat. Add
onions, bell peppers and Creole seasoning. Cook 5-7 minutes or until
wilted and starting to brown. Add garlic and cook 1 minute. Stir
in green onion sausage and cook 5-7 minutes or until no longer pink.
Mix in rice, tomato sauce and crawfish then season to taste with
salt and pepper. Remove from heat and stir in parsley and oregano.
Adjust seasonings if necessary and allow mixture to cool.
Lay cabbage leaves, rib side down, on a flat work surface. Spoon
about 3 tablespoons of filling into center of each leaf. Roll each
leaf into a neat cylinder, tucking in the sides. Place rolls in
the top of a steamer basket. Cover and steam 15-20 minutes then
remove basket from the heat. Serve hot on your favorite spaghetti