Name: Pear Stuffed Cabbage Rolls
Ingredients: 1 c Chopped cabbage; 1/2 c Finely chopped onion; 3/4 lb Pork sausage; cooked and crumbled; 1 1/2 c Peeled; cored, and diced; Northwest Anjou Pear; 1 c Cooked brown rice or bulgar; 1/4 c Chopped parsley; 1 tb Lemon juice; 3/4 ts Salt; 1/8 ts Ground cloves; 12 Red cabbage leaves; blanched until; Pliable; 1/4 c Chopped onion chopped; 1/4 c Celery chopped; 2 tb Butter or margarine; 1 1/2 tb Sugar; 1 c Chicken broth; 1/4 c Red wine vinegar; 1/4 c Water; 1 ds Freshly ground pepper; 1 ds Ground cloves; 1/4 c Gingersnaps crumbled

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Dave Harvey

CATEGORY	CUISINE	TAG	YIELD
Fruits, Meats		Fruit, Ain dish, Pork	6	servings

INGREDIENTS

1	c	Chopped cabbage
1/2	c	Finely chopped onion
3/4	lb	Pork sausage; cooked and crumbled
1 1/2	c	Peeled; cored, and diced
		Northwest Anjou Pear
1	c	Cooked brown rice or bulgar
1/4	c	Chopped parsley
1	tb	Lemon juice
3/4	ts	Salt
1/8	ts	Ground cloves
12		Red cabbage leaves; blanched until
		Pliable
1/4	c	Chopped onion chopped
1/4	c	Celery chopped
2	tb	Butter or margarine
1 1/2	tb	Sugar
1	c	Chicken broth
1/4	c	Red wine vinegar
1/4	c	Water
1	ds	Freshly ground pepper
1	ds	Ground cloves
1/4	c	Gingersnaps crumbled

INSTRUCTIONS

SAUERBRAUTEN SAUCE
Place chopped cabbage and onion in microwave-proof dish, cover with plastic
wrap. Microwave at HIGH about 3 minutes; stir once. Drain well. Combine
sausage, pears, bulgar or brown rice, chopped cabbage, onion, parsley,
lemon juice, salt and cloves; mix well. Divide mixture about 1/3 cup per
leaf among cabbage leaves; roll up and place seam-side down in
microwave-proof baking dish. Cover with waxed paper; microwave at HIGH 6 to
8 minutes or until thoroughly heated. Serve with Sauerbrauten Sauce.
Saurbrauten Sauce: Saute onion and celery in butter or margarine. Stir in
sugar; simmer about 10 minutes or until vegetables are golden. Add chicken
broth, red wine vinegar and water and pepper and cloves. Simmer 6 minutes;
strain. Return to pan and stir in gingersnaps. Cook and stir until
thickened. Makes about 1 cup.
Conventional Method
Pan-fry pork sausage until crumbled and slightly brown. Remove from
skillet; drain excess drippings reserving about 1 tablespoon. Saute chopped
cabbage and onion in reserved drippings until crisp-tender; combine with
cooked sausage, pears, bulgar or brown rice, parsley, lemon juice, salt and
cloves; mix well. Divide mixture among cabbage leaves; roll up and place
seam-side down in 13 x 9 x 2-inch baking dish. Heat 1-1/2 cups chicken
broth; pour over cabbage rolls. Cover with foil and bake at 350° F 40 to 50
minutes or until cabbage is fork tender. Remove cabbage rolls from baking
dish and keep warm. Measure liquid to equal 1 cup. Use in place of chicken
broth in Sauerbraten Sauce.
Always be sure to use ripe pears.
Per serving: 310 Calories (kcal); 27g Total Fat; (78% calories from fat);
8g Protein; 9g Carbohydrate; 49mg Cholesterol; 819mg Sodium Food Exchanges:
0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other
Carbohydrates
Recipe by: http://www.usapears.com/
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