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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