Quick Nav |
|
|
|
|
|
|
|
|
|
|
|
| |
Browse Recipes |
|
|
| Browse by Region |
|
|
|
|
Apple and sausage-stuffed sweet and sour cabbage
Ingredients
1/4 cup Onion, finely chopped
2 tsp Garlic, minced
1 tbsp Butter
1 lbs Bulk Sausage, crumbled
1 large Stalk Celery, diced
1 tsp Rubbed Sage
1/2 tsp Ground Rosemary
1 large Cooking Apple, seeded and
-diced
Salt
Pepper
12 large Red Cabbage Leaves, blanched
1/4 cup Catsup
2 tbsp Apple Jelly
3 tbsp Honey
3 tbsp Apple Cider Vinegar
1 tbsp Worcestershire Sauce
1 cup Chicken Stock
1/2 cup Apple Juice
1 tbsp Fresh Ginger, finely chopped
Directions
- Cook onion and garlic in the butter until soft.
- Add sausage and cook over high heat until it loses it"s raw look.
- Add celery, sage, rosemary and apple and cook another few minutes until the apple softens.
- Season to taste.
- Place a blanched red cabbage leaf on a work surface, concave-side up.
- Place 2 tb of the sausage mixture in the hollow of the leaf.
- Fold sides of the leaf over the filling and starting with the stem end roll the leaf up around the filling.
- Place wrapped cabbage leaf, seam-side down in a casserole.
- Wrap remaining leaves the same way.
- Combine catsup, jelly, honey, vinegar, worcestershire sauce, stock, apple juice and ginger in a small saucepan.
- Bring to a boil and pour over cabbage bundles.
- Cover and bake 1 hour in a preheated 350°F oven.
- Remove cabbage bundles to a warm serving platter.
- If a sauce is desired, reduce the liquid in the pan over high heat until lightly thickened and pour over top.
- Per serving: calories: 440, protein: 11 g, carbohydrate: 26 g, fat: 33 g, saturated fat: 12 g, cholesterol: 57 mg, sodium: 693 mg, fiber: 2 g.
Random Recipe: Chicken And Vegetable Curry
| |
|