Apple and sausage-stuffed sweet and sour cabbage

6 servings

Ingredients

QuantityIngredient
¼cupOnion; finely chopped
2teaspoonsGarlic; minced
1tablespoonButter
1poundsBulk Sausage; crumbled
1largeStalk Celery; diced
1teaspoonRubbed Sage
½teaspoonGround Rosemary
1largeCooking Apple; seeded and diced
Salt
Pepper
12largesRed Cabbage Leaves; blanched
¼cupCatsup
2tablespoonsApple Jelly
3tablespoonsHoney
3tablespoonsApple Cider Vinegar
1tablespoonWorcestershire Sauce
1cupChicken Stock
½cupApple Juice
1tablespoonFresh Ginger; finely chopped

Directions

Cook onion and garlic in the butter until soft. Add sausage and cook over high heat until it loses it's raw look. Add celery, sage, rosemary and apple and cook another few minutes until the apple softens. Season to taste.

Place a blanched red cabbage leaf on a work surface, concave-side up.

Place 2 tb of the sausage mixture in the hollow of the leaf. Fold sides of the leaf over the filling and starting with the stem end roll the leaf up around the filling. Place wrapped cabbage leaf, seam-side down in a casserole. Wrap remaining leaves the same way.

Combine catsup, jelly, honey, vinegar, Worcestershire sauce, stock, apple juice and ginger in a small saucepan. Bring to a boil and pour over cabbage bundles. Cover and bake 1 hour in a preheated 350øF oven.

Remove cabbage bundles to a warm serving platter. If a sauce is desired, reduce the liquid in the pan over high heat until lightly thickened and pour over top.

Per Serving: Calories: 440, Protein: 11 g, Carbohydrate: 26 g, Fat: 33 g, Saturated Fat: 12 g, Cholesterol: 57 mg, Sodium: 693 mg, Fiber: 2 g.

Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA