| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Vegetables |
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Savoy cabbage (the greener the better) |
| 3 |
|
Links spicy-sweet sausage, preferably reduced-fat turkey sausage |
| 1 |
tb |
Vegetable oil |
| 1 |
sm |
Bunch tender scallions, green part only, chopped |
| 1/4 |
c |
Finely chopped celery with leaves |
| 1 |
c |
Chopped parsley, divided |
| 2 |
c |
Cooked rice |
| 1 |
|
Egg, beaten |
|
|
Salt to taste |
|
|
Pepper to taste |
INSTRUCTIONS
Loosen cabbage core with paring knife. Plunge whole cabbage into pot
of boiling water. Boil gently 10 minutes, or until leaves begin to
soften. Drain cabbage; carefully remove large outer leaves (about
10). Shred inner leaves. While cabbage is boiling, break sausage
casings and saute meat in oil until brown. Drain on paper towels. In
large bowl, mix rice with sausage, scallions, celery, 1/2 cup
parsley, and egg. Season to taste. Put about 2 tablespoons rice
mixture in center of each leaf. Fold leaves, envelope style, and
place seam side down (in one layer) in large skillet. Pour Savoy
sauce over rolls. Sprinkle with shredded inner cabbage leaves. Cvoer
skillet and simmer 30-40 minutes. Before serving, sprinkle with
remaining one-half cup parsley.
SAVOY SAUCE: Puree 1 large can peeled tomatoes in blender or food
processor with 1 teaspoon sugar. Add a generous pinch of dried
rosemary and thyme, or fresh herbs of your choice.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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