Stuffed Cabbage Leaves Recipe

Name: Stuffed Cabbage Leaves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
Preheat the oven to 350 degrees F.
2
Lay a piece of sausage on one side of the cabbage leaf, tuck in the sides and roll the leaf up.
3
Lightly oil the cabbage rolls with 2 tablespoons olive oil.
4
Season the rolls with Essence.
5
Place the rolls on a parchment lined baking sheet.
6
Bake for 15 to 20 minutes or until the rolls are heated through.
7
In a saute pan, heat the remaining olive oil.
8
When the oil is hot, saute the onions until golden, about 3 to 5 minutes.
9
Season with salt and pepper.
10
Stir in the shallots, garlic, mustard, beer and veal reduction.
11
Bring the liquid up to a boil and reduce to a simmer.
12
Drizzle in the cane syrup to desired sweetness.
13
Simmer the sauce for 10 minutes.
14
Season with salt and pepper.
15
Remove the cabbage rolls from the oven.
16
Lay the rolls against each other in the center of a shallow pasta bowl.
17
Spoon the sauce over the cabbage rolls.
18
Garnish with long chives, chopped chives and brunoise peppers.
19
Combine all ingredients thoroughly.

223

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 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, and more.

Yes, Stuffed Cabbage Leaves falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Cabbage Leaves

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions