Pear Stuffed Cabbage Rolls

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1 ds Black Pepper; freshly ground
1/8 ts Ground cloves
1 1/2 c Peeled; cored, and diced
1/4 c Gingersnaps crumbled
Northwest Anjou Pear
1 c Chicken broth
1/4 c Water
3/4 ts Salt
1 ds Ground cloves
12 Red cabbage leaves; blanched
1 c Cooked brown rice or bulgar
1/4 c Chopped onion chopped
1/2 c Onion; finely chopped
2 tb Butter or margarine
3/4 lb Pork sausage; cooked and
1/4 c Chopped parsley
1 1/2 tb Sugar
1/4 c Red wine vinegar
1/4 c Celery chopped
1 c Chopped cabbage
1 tb Lemon juice

Original recipe makes 6 servings



Place chopped cabbage and onion in microwave-proof dish, cover with plastic wrap. Microwave at HIGH about 3 minutes; stir once. Drain well. Combine sausage, pears, bulgar or brown rice, chopped cabbage, onion, parsley, lemon juice, salt and cloves; mix well. Divide mixture about 1/3 cup per leaf among cabbage leaves; roll up and place seam-side down in microwave-proof baking dish. Cover with waxed paper; microwave at HIGH 6 to 8 minutes or until thoroughly heated. Serve with Sauerbrauten Sauce. Saurbrauten Sauce: Saute onion and celery in butter or margarine. Stir in sugar; simmer about 10 minutes or until vegetables are golden. Add chicken broth, red wine vinegar and water and pepper and cloves. Simmer 6 minutes; strain. Return to pan and stir in gingersnaps. Cook and stir until thickened. Makes about 1 cup. Conventional Method Pan-fry pork sausage until crumbled and slightly brown. Remove from skillet; drain excess drippings reserving about 1 tablespoon. Saute chopped cabbage and onion in reserved drippings until crisp-tender; combine with cooked sausage, pears, bulgar or brown rice, parsley, lemon juice, salt and cloves; mix well. Divide mixture among cabbage leaves; roll up and place seam-side down in 13 x 9 x 2-inch baking dish. Heat 1-1/2 cups chicken broth; pour over cabbage rolls. Cover with foil and bake at 350? F 40 to 50 minutes or until cabbage is fork tender. Remove cabbage rolls from baking dish and keep warm. Measure liquid to equal 1 cup. Use in place of chicken broth in Sauerbraten Sauce. Always be sure to use ripe pears. Per serving: 310 Calories (kcal); 27g Total Fat; (78% calories from fat); 8g Protein; 9g Carbohydrate; 49mg Cholesterol; 819mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Recipe by: Converted by MM_Buster v2.0n.

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