| 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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