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Apple and sausage-stuffed sweet and sour cabbage
Artist: _
Categories: Apple, Cabbage, Entrees, Fruits, Meats, Vegetables
Yield: 6
Rating: 0
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Ingredients:
1/4 cupOnion, finely chopped
2 tspGarlic, minced
1 tbspButter
1 lbsBulk Sausage, crumbled
1 largeStalk Celery, diced
1 tspRubbed Sage
1/2 tspGround Rosemary
1 largeCooking Apple, seeded and
-diced
Salt
Pepper
12 largeRed Cabbage Leaves, blanched
1/4 cupCatsup
2 tbspApple Jelly
3 tbspHoney
3 tbspApple Cider Vinegar
1 tbspWorcestershire Sauce
1 cupChicken Stock
1/2 cupApple Juice
1 tbspFresh Ginger, finely chopped
Procedures:
1Cook onion and garlic in the butter until soft.
2Add sausage and cook over high heat until it loses it"s raw look.
3Add celery, sage, rosemary and apple and cook another few minutes until the apple softens.
4Season to taste.
5Place a blanched red cabbage leaf on a work surface, concave-side up.
6Place 2 tb of the sausage mixture in the hollow of the leaf.
7Fold sides of the leaf over the filling and starting with the stem end roll the leaf up around the filling.
8Place wrapped cabbage leaf, seam-side down in a casserole.
9Wrap remaining leaves the same way.
10Combine catsup, jelly, honey, vinegar, worcestershire sauce, stock, apple juice and ginger in a small saucepan.
11Bring to a boil and pour over cabbage bundles.
12Cover and bake 1 hour in a preheated 350°F oven.
13Remove cabbage bundles to a warm serving platter.
14If a sauce is desired, reduce the liquid in the pan over high heat until lightly thickened and pour over top.
15Per 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.
 
 
 
 

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