Beazell's Cook Book

Shrimp Stuffed Cabbage Rolls with Bacon Topping

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Shrimp Stuffed Cabbage Rolls with Bacon Topping  




1 large head of cabbage

1 cup rice, precooked

1 pound medium size shrimp, peeled and deveined

1 medium onion, finely chopped

2 tablespoons Worcestershire sauce

2-3 tablespoons Beazell's Cajun Seasoning

1 can condensed tomato soup, divided

1/2 pound bacon

1/2 cup cabbage stock (from boiling your cabbage)



Place cabbage in stock pot with enough water to boil it. DO NOT CUT.  Add a sprinkle or two of Beazell's Cajun Seasoning to the water.  Boil about 5 minutes to soften up the cabbage.  Allow to cool. Keep about 1/2 cup of the "cabbage stock."

In a skillet, sauté the shrimp with 2 – 3 Tbsp. of Beazell's Cajun Seasoning, onions and Worcestershire sauce.  Add about a third of your tomato soup out of the can and cook down about 5 minutes or until shrimp are nice and pink. Add your pre-cooked rice and mix well.

Line a baking dish with leaves from the softened cabbage.  Then take a leaf, place a heaping spoon of our mixture in it and then carefully fold the sides in first and roll the leaf up.  Place them in the lined baking dish with the seam down.  Continue doing this until the pan is full.

In your skillet, fry down your bacon, drain the fat and add the remaining tomato soup.  Add your 1/2 cup cabbage stock and mix well.  Pour this mixture over your cabbage rolls in the pan.  Bake at 350 degrees for approximately 20 - 25 minutes, until all bubbly and warm throughout!


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