Stuffed Cabbage Leaves

Total Time:
35 min
15 min
20 min

4 servings

  • 8 blanched cabbage leaves
  • 2 (1 pound) links of Wild Boar sausage (Broken Arrow Ranch) each link cut into 4 equal pieces
  • 4 tablespoons olive oil, in all
  • Essence, recipe follows
  • 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 Steen?s cane syrup
  • Salt and pepper
  • Long chives
  • 1 tablespoon chopped chives
  • 1 tablespoon brunoise red peppers
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Preheat the oven to 350 degrees F.

Lay a 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 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.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Yield: 2/3 cup

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