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Stuffed Cabbage Leaves With Cider Recipe
|Cabbage leaves||4 Large (Green Variety)|
|Liver sausage||1⁄3 Cup (5.33 tbs)|
|Sausage meat||1⁄3 Cup (5.33 tbs)|
|Soft bread crumbs||1⁄2 Cup (8 tbs)|
|Chopped parsley||2 Teaspoon|
|Dried mixed herbs||1⁄2 Teaspoon|
|Onion||1 Small, chopped|
|Tart apple||1⁄2 Small, peeled, cored and chopped|
|All purpose flour||1 Tablespoon|
|Chicken stock||4 Tablespoon|
|Hard cider||2⁄3 Cup (10.67 tbs)|
Calories 901 Calories from Fat 273
% Daily Value*
Total Fat 31 g47%
Saturated Fat 9.6 g47.9%
Trans Fat 0.1 g
Cholesterol 99.1 mg
Sodium 1363 mg56.8%
Total Carbohydrates 133 g44.3%
Dietary Fiber 47.4 g189.7%
Sugars 65.5 g
Protein 38 g75.5%
Vitamin A 175.5% Vitamin C 1211.1%
Calcium 79% Iron 79.7%
*Based on a 2000 Calorie diet
Drain and cool.
In a bowl, mix together the liver sausage, sausagemeat, breadcrumbs, parsley, herbs and salt and pepper to taste.
Blend well and divide the mixture between the cabbage leaves.
Roll up, turning the ends in to make neat parcels.
Arrange in a greased, shallow ovenproof dish.
Melt the margarine in a pan and saute the onion and apple for 3 minutes.
Stir in the flour and continue to cook for 1 minute.
Remove from the heat and gradually blend in the stock and cider.
Heat, stirring, until the mixture thickens.
Add salt and pepper to taste, then pour the sauce over the cabbage parcels.
Cover the dish with foil and cook in a preheated moderate oven (180Â°C/350Â°F, Gas Mark 4) for 45 minutes.
Serve hot with boiled potatoes and grilled tomatoes.
Cooking time: 55 minutes