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Savoy cabbage rolls
Artist: _
Categories: Bakery, Cabbage, Pastry, Rolls, Vegetables
Yield: 1
Rating: 0
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Ingredients:
1 largeSavoy cabbage (the greener
-the better)
3 Links spicy-sweet sausage
-preferably reduced-fat
-turkey sausage
1 tbspVegetable oil
1 smallBunch tender scallions
-green part only, chopped
1/4 cupFinely chopped celery with
-leaves
1 cupChopped parsley, divided
2 cupCooked rice
1 Egg, beaten
Salt to taste
Pepper to taste
Procedures:
1Loosen cabbage core with paring knife.
2Plunge whole cabbage into pot of boiling water.
3Boil gently 10 minutes, or until leaves begin to soften.
4Drain cabbage; carefully remove large outer leaves (about 10).
5Shred inner leaves.
6While cabbage is boiling, break sausage casings and saute meat in oil until brown.
7Drain on paper towels.
8In large bowl, mix rice with sausage, scallions, celery, ?cup parsley, and egg.
9Season to taste.
10Put about 2 tablespoons rice mixture in center of each leaf.
11Fold leaves, envelope style, and place seam side down (in one layer) in large skillet.
12Pour savoy sauce over rolls.
13Sprinkle with shredded inner cabbage leaves.
14Cvoer skillet and simmer 30-40 minutes.
15Before serving, sprinkle with remaining one-half cup parsley.
16Savoy sauce: puree 1 large can peeled tomatoes in blender or food processor with 1 teaspoon sugar.
17Add a generous pinch of dried rosemary and thyme, or fresh herbs of your choice.
 
 
 
 

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