To begin, preheat the oven to 375°F. Next, heat some oil in a Dutch oven on medium-high heat. Following that, include the onion, bell pepper, and celery, stirring occasionally until they soften, typically taking approximately 5 minutes. Then, incorporate the garlic, stirring continuously for approximately 30 seconds until it becomes fragrant. Subsequently, pour in the stock, tomato paste, tomatoes, and 2 teaspoons of Creole seasoning, and bring the mixture to a boil over medium-high heat. Once it starts boiling, reduce the heat to medium-low and let it simmer, stirring occasionally and uncovered, until the sauce has slightly thickened and the flavors have combined, which should take around 12 to 15 minutes. In the end, remove the sauce from the heat source and keep it aside.
To prepare the cabbage, put it in a different large pot with the cored side facing upwards. Pour sufficient water into the pot to cover the cabbage by 2 to 3 inches, then raise the heat to high and bring the water to a boil. Then, lower the heat to medium to maintain a gentle simmer and cook until the cabbage leaves become soft, which usually takes around 5 minutes.
With the aid of tongs, handle the cabbage with care and transfer it to a cutting board. Extract the 10 most substantial leaves, and set them on top of paper towels to dry. The remaining leaves can be saved for later utilization. Proceed to cut out and dispose of the ribs of the leaves, leaving a “V” shaped opening. Once completed, store the prepared cabbage leaves in a separate location.
In a medium-sized bowl, gently mix together sausage, beef, egg, rice, 1/2 cup of tomato sauce, and the remaining 1 teaspoon of Creole seasoning using a fork or your clean hands until the ingredients are well combined.
Divide the filling evenly among the centers of the cabbage leaves, using approximately a heaping 1/4 cup per leaf. Take a log about 3 inches long and 1 inch wide and pour the filling into it. Next, take each leaf from the base where the “V” cut was made and fold the end of the leaf over the filling, followed by folding in the sides. Finally, roll each leaf tightly, similar to how you would roll a burrito, into a cylinder.
Organize the cabbage rolls into two rows side by side in a baking dish measuring 13 inches by 9 inches, placing 5 rolls in each row.
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