Stuffed Cabbage Leaves

Recipe Ingredients

8		Cabbage leaves - blanched
2 lbs	908g / 32oz	Wild Boar sausage (Broken Arrow Ranch) - - 2 links
		(each link cut into 4 equal pieces)
4 tablespoons	60ml	Olive oil - divided
		Emeril's Essence - see * Note
1 cup	62g / 2.2oz	Julienned onions
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Minced garlic
2 tablespoons	30ml	Creole mustard or other brown mustard
1		Dixie beer
1 cup	237ml	Veal reduction
1		Steno's cane syrup
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Chives
1 tablespoon	15ml	Chopped chives
1 tablespoon	15ml	Brunoise red peppers

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Preheat the oven to 350 degrees.

Lay 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 of the olive oil. Season the rolls with Emeril's Essence. Place the rolls on a parchment lined baking sheet. Bake for 15 to 20 minutes or until the rolls are heated through.

In a saute pan, heat the remaining olive oil. When the oil is hot, saute the onions until golden, about 3 to 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.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2417 broadcast 01-08-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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