Savoy cabbage rolls
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Savoy cabbage rolls
  Vegetables    Cabbage    Rolls  
Last updated 6/12/2012 1:01:50 AM. Recipe ID 25211. Report a problem with this recipe.
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      Title: Savoy cabbage rolls
 Categories: Vegetables
      Yield: 1 Servings
 
      1 lg Savoy cabbage (the greener
           -the better)
      3    Links spicy-sweet sausage,
           -preferably reduced-fat
           -turkey sausage
      1 tb Vegetable oil
      1 sm Bunch tender scallions,
           -green part only, chopped
    1/4 c  Finely chopped celery with
           -leaves
      1 c  Chopped parsley, divided
      2 c  Cooked rice
      1    Egg, beaten
           Salt to taste
           Pepper to taste
 
  Loosen cabbage core with paring knife. Plunge whole cabbage into pot
  of boiling water. Boil gently 10 minutes, or until leaves begin to
  soften. Drain cabbage; carefully remove large outer leaves (about
  10). Shred inner leaves. While cabbage is boiling, break sausage
  casings and saute meat in oil until brown. Drain on paper towels. In
  large bowl, mix rice with sausage, scallions, celery, 1/2 cup
  parsley, and egg. Season to taste. Put about 2 tablespoons rice
  mixture in center of each leaf. Fold leaves, envelope style, and
  place seam side down (in one layer) in large skillet. Pour Savoy
  sauce over rolls. Sprinkle with shredded inner cabbage leaves. Cvoer
  skillet and simmer 30-40 minutes. Before serving, sprinkle with
  remaining one-half cup parsley.
  
  SAVOY SAUCE: Puree 1 large can peeled tomatoes in blender or food
  processor with 1 teaspoon sugar. Add a generous pinch of dried
  rosemary and thyme, or fresh herbs of your choice.
 




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Recipe ID 25211 (Apr 03, 2005)

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