Post by Dogma88 on May 6, 2004 15:36:47 GMT -5
8 blanched cabbage leaves
2 (1 pound) links of Wild Boar sausage each link cut into 4 equal
4 tablespoons olive oil, in all
Essence
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 saute pan, heat the remaining olive oil. When the oil is hot, saute 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 ;D
2 (1 pound) links of Wild Boar sausage each link cut into 4 equal
4 tablespoons olive oil, in all
Essence
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 saute pan, heat the remaining olive oil. When the oil is hot, saute 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 ;D