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SAVOY CABBAGE ROLLS

Ingredients: -1 large savoy cabbage (the greener the better) 3 links spicy-sweet sausage, preferably reduced-fat turkey sausage -1 -1 small bunch tender scallions, green part only, chopped 1/4 Cup(s) finely chopped celery with leaves 1 Cup(s) chopped parsley, divided 2 cooked rice 1 egg, beaten Directions: 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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Brown sausage in oil in large nonstick saucepan over medium-high heat until browned but not cooked through. Remove sausage; cut into 16 pieces. 2. Reduce heat to medium. Add onion, carrot and garlic to saucepan; saute 3 minutes to soften. Gradually add Foil baked chicken rice & cabbage Cut chicken in quarters. Simmer onion in the melted butter for 5 minutes. Add cabbage and simmer 10 minutes longer. Add salt, rice and undiluted soup, stirring as it heats. Have ready four pieces of aluminum foil, 12 x 12 inches. Lightly oil one side and Wurtfest sausage rolls Combine yeast, warm water and sugar; set aside. Combine shortening, sugar, salt, hot tap water and eggs and beat well. Add yeast mixture. Add 2 cups four and beat well. Stir in another 2 to 2-1/2 cups of the flour to make a soft dough. Re Crispy cabbage curry Heat the oil over a low heat. Add the mustard seeds and caraway seeds, allow them to pop for a few seconds. Stir in the garlic, ginger, chillies and cinnamon pieces. Add the cabbage, peas, tomatoes and salt. Stir well, cover and cook for 5 minutes. A Best egg rolls Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside. In another large skillet heat oil to about 375F or medium high heat. While oil is heat Caraway cabbage soup with lemon dill spaetzle STEP ONE: Prepare the Garnish-- Combine cabbage, onions, caraway seeds, diced tomatoes, carrots, and 1 teaspoon chopped dill. STEP TWO: Prepare the Spaetzle-- Sift flour and salt into bowl. Make a well in the center. Combine lukewarm milk and wate Caraway cabbage with potatoes and sausage In a large skillet, heat the butter. Add the onion and cabbage and cook until wilted. Add the potato, caraway, stock, and vinegar. Bring to a boil; cover, reduce heat, and simmer for 12 minutes. Add the sausage and cook, uncovered, for another 6 m Gujerati-style cabbage with carrots (sambhara) Core the cabbage and cut it into fine, long shreds. Peel the carrots and grate them coarsely. Cut the green chili into thin, long strips. Heat the oil in a wide, casserole-type pot over a medium-high flame. When hot, put in the asafetida. A s