*  Exported from  MasterCook II  *
                              STUFFED CABBAGE LEAVES
 Recipe By     :ESSENCE OF EMERIL SHOW #EE2417
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        8                blanched cabbage leaves
        2  (1 pound)     links of Wild Boar sausage -- each link cut into 4=
        4  tablespoons   olive oil, -- in all
        1  cup           julienned onions
        2  tablespoons   minced shallots
        1  tablespoon    minced garlic
        2  tablespoons   Creole mustard or other brown mustard
        1  bottle        of Dixie beer
        1  cup           veal reduction
                         Drizzle of Steno’s cane syrup
                         Salt and pepper
                         Long chives
        1  tablespoon    chopped chives
        1  tablespoon    brunoise red peppers
 Preheat the oven to 350 degrees. Lay a each piece of sausage on one side of
 the cabbage leaf, tuck in the sides and roll the leaf up. Lightly oil the
 cabbage rolls with 2 tablespoons olive oil. Season the rolls with Essence.
 Place the rolls on a parchment lined baking sheet. Bake for 15-20 minutes
 or until the rolls are heated through. In a saut_ pan, heat the remaining
 olive oil. When the oil is hot, saut_ the onions until golden, about 3-5
 minutes. Season with salt and pepper. Stir in the shallots, garlic,
 mustard, beer and veal reduction. Bring the liquid up to a boil and reduce
 to a simmer. Drizzle in the cane syrup to desired sweetness. Simmer the
 sauce for 10 minutes. Season with salt and pepper. Remove the cabbage rolls
 from the oven. Lay the rolls against each other in the center of a shallow
 pasta bowl. Spoon the sauce over the cabbage rolls. Garnish with long
 chives, chopped chives, and brunoise peppers.
 Yields: 4 servings
                     - - - - - - - - - - - - - - - - - -