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Tony’s Creole Cabbage Rolls

Prep: 30 min, Cook 25-30 min
4 servings


  • 1 head of cabbage
  • 1 1/2-2 lbs of ground beef
  • 1 onion, diced
  • 1 bell pepper, diced
  • 32 oz tomato sauce
  • 2 1/4 cups water (for dirty rice mix)
  • 2 tbsp butter
  • 1/2 tsp Tony Chachere’s Original Creole Seasoning
  • 1/4 tsp Tony’s Chachere’s Spices N’ Herbs Creole Seasoning
  • 1 8 oz box Tony Chacheres Dirty Rice Dinner Mix


1) Filling:

In a saucepan, brown the ground beef and season it to taste with Tony Chachere’s Original Creole Seasoning. Once browned, add in the water and Tony Chachere’s Dirty Rice Dinner Mix. Cook it according to the box instructions, then set aside.

2) Sauce:

Melt the butter in a saucepan on medium heat. Once melted, add in the onion and bell pepper, then cook them down for 5 minutes.

Add in the tomato sauce and season it to taste with Tony Chachere’s Spices N’ Herbs Creole Seasoning.  Let simmer for 5-10 minutes, then set aside.

3) Assembling & Baking The Rolls:

Preheat your oven to 375°F

Lay down a cabbage leaf flat, then add a large scoop of the filling onto the middle of the leaf.

To roll the cabbage leaf, gently fold over the left and right side of leaf (similar to how you would roll a burrito), tightly cover the filling with the bottom half of the cabbage leaf, continue rolling the cabbage leaf in an upward motion – tucking the leaf in as you go.

Spread half of the sauce on a baking pan as base.  Add in the cabbage rolls (seam side down), then spread the remainder of sauce on top of rolls.

Bake for 25-30 minutes.

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