Mardi Gras is over but fear not, New Orleans still has reasons to celebrate! St. Patrick’s Day is coming up this Thursday and to celebrate (a little early), New Orleans had a Parade on Saturday, which we went to. Of course we caught beads and other random toys, but in addition to your usual “throws,” the people who ride in the St. Patrick’s Day parade also throw cabbages, potatoes, and occasionally corned beef! This year Ken caught 3 cabbages… so we got home from the parade and quickly started looking up recipes!
Stuffed Cabbage with Ground Bison
For the Stuffed Cabbage:
- 10 large cabbage leaves, blanched quickly in boiling water just enough to soften the leaves
- 16 oz. of ground bison
- 1 clove of garlic, minced
- 1/3 cup finely chopped carrots
- 1/3 cup of finely chopped celery
- 2 tbs. finely chopped parsley
- 1 tablespoon smoked paprika
- salt and freshly ground black pepper, to taste
For the Tomato Sauce:
- 2 (14 oz.) cans of diced fire roasted tomatoes
- 1/2 cup finely chopped onion
- 2 cloves of garlic, minced
- 2 teaspoons of smoked paprika
- 1 tablespoon of tomato paste
- 2 tablespoons of chopped parsley
- salt and pepper to taste
- olive oil for sauteing the onion, about 1-2 tablespoons
First, make the tomato sauce. Put a large shallow pan over medium heat, add 1-2 tablespoons of oil. Add the chopped onion and saute until the onion is soft. Add garlic and saute until fragrant. Empty the canned tomatoes into the pan. Then add smoked paprika, tomato paste, salt and pepper. Bring the sauce to a gentle boil. Turn the heat to low while you are making the stuffed cabbage.
Turn the heat back to medium, and cook until the sauce begins to bubble. Turn the heat to the lowest setting, and continue to cook for 30-40 minutes or until the sauce is reduced and thickened a little. Adjust seasoning if needed.