Boudain Stuffed Cabbage Rolls

My mom is from southern Louisiana, a little town outside of Church Point, called Richard(pronounced REE-SHARD). I grew up knowing and loving boudain. It’s a rice and meat filled sausage. It’s Spicey and savory and truly the food of the gods. I stuff bell peppers with boudain also. It’s found in the refrigerator sausage section of the grocery or I guess online orrrr, if you live in Richard, you can get it with your gas, beer and bait??


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


  1. Preheat the oven to 350. Spray a 9×13 pan or dish. In a bowl crumble your Boudain 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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