Recipe - Creole Cabbage

12 Cabbage leaves wilted
1 One half pound Ground meat (beef or what
ever you have)
One half cup Onion minced
1 Clove garlic minced (she
used garlic powder to
taste)
3 tablespoon Green pepper chopped,
heaping
1 tablespoon Celery chopped, heaping
1 pn Oregano
One fourth cup Water (I'd use red wine
here)
Three fourths cup Rice cooked
One fourth cup Bread crumbs seasoned (or
Italian)
3 tablespoon Parmesan grated, heaping
1 Egg beaten
Salt, pepper and parsley
to taste
2 Bay leaves
SAUCE:
1 cn Tomatoes (no size given)
1 cn Tomato sauce no size given
3 tablespoon Onion minced
1 teaspoon Sugar
1/8 teaspoon Oregano
1 Clove garlic minced (she
used garlic powder to
taste)
Salt, pepper and basil
to taste

SAUCE: Mince tomatoes. Add tomato sauce, onion, garlic, sugar, oregano,
salt, pepper and basil to the pot. Cook for 20 minutes. (From me: Or you
could use tomato sauce that you have already prepared.) CABBAGE ROLLS:
Brown meat with onions and garlic. Drain fat. Add peppers, celery, bay
leaf, oregano and water (or red wine). Simmer until liquid is absorbed. Add
cooked rice, crumbs and egg. Add seasonings and mix well. Add 2 tablespoons
mixture on each leaf and roll (from me: roll up a little bit, then tuck
sides into center and continue rolling). Use toothpicks to hold together (I
don't think you'll have to do this if you roll up envelopestyle, which is
what I suggested). Place in greased baking dish. Pour tomato sauce on top
of rolls. Bake at 350 degrees for 30 to 35 minutes.

From Bridget L. Saucier, New Orleans, TimesPicayune Cooking Contest, 1984.
(This recipe earned first place in meat dishes and casseroles category, as
well as fourth place overall.)