Ingredients Jump to Instructions ↓

  1. 8 Cabbage leaves - blanched

  2. 2 lbs 908g / 32oz Wild Boar sausage (Broken Arrow Ranch) - -

  3. 2 links (each link cut into 4 equal pieces)

  4. 4 tablespoons 60ml Olive oil - divided Emeril's Essence - seeNote

  5. 1 cup 62g / 2 1/5oz Julienned onions

  6. 2 tablespoons 30ml Minced shallots

  7. 1 tablespoon 15ml Minced garlic

  8. 2 tablespoons 30ml Creole mustard or other brown mustard

  9. 1 Dixie beer

  10. 1 cup 237ml Veal reduction

  11. 1 Steno's cane syrup Salt - to taste Freshly-ground black pepper - to taste

  12. 1 Chives

  13. 1 tablespoon 15ml Chopped chives

  14. 1 tablespoon 15ml Brunoise red peppers

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the oven to 350 degrees. Lay 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 of the olive oil. Season the rolls with Emeril's 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. This recipe yields 4 servings.


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