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Name: Spicy Cabbage Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/8 ts Pepper, cayenne; 15 oz Tomato sauce; (1 can); 2 tb Sauce, soy; 2 ts Ginger, ground; to 3 ts.; 2 tb Ketchup; 1/4 c Sugar, brown; packed; 1/2 c Sauce, chili; 2 cl Garlic; minced; 1 lg Cabbage head; 2 c Barley; cooked; 1/4 ts ;pepper; 1/2 ts ;salt; 1 tb Sugar, brown; 2 lb Pork, ground; uncooked; 1 1/2 c Onion chopped; 1 ts Sauce, soy

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INGREDIENTS

1/8 ts Pepper, cayenne
15 oz Tomato sauce; (1 can)
2 tb Sauce, soy
2 ts Ginger, ground; to 3 ts.
2 tb Ketchup
1/4 c Sugar, brown; packed
1/2 c Sauce, chili
2 cl Garlic; minced
1 lg Cabbage head
2 c Barley; cooked
1/4 ts ;pepper
1/2 ts ;salt
1 tb Sugar, brown
2 lb Pork, ground; uncooked
1 1/2 c Onion ; chopped
SAUCE
1 ts Sauce, soy

Recipe

INSTRUCTIONS

peel briefly in boiling water, if desired. Finely chop peel, if desired; set aside. Juice orange; set aside. In a small skillet, simmer green onion 5 minutes over low heat in wine, vinegar and stock. Strain well, discarding green onion; cool slightly. Place egg yolks and wine mixture in a small enamel-lined saucepan. Place over hot water or use a double-boiler. Water should be barely simmering at any time. If mixture is over heated it will curdle and must be remade from new ingredients. Add butter, one piece at a time, mixing well and making sure each piece is fully incorporated before adding the next. If desired use a whisk to beat butter into yolk mixture. When all butter has been added, sauce should be fairly thick and creamy. Add lemon juice, salt, white pepper, balnched orange peel and juice. Fold in whipped cream before serving. Serve immediately to prevent sauce from seperating. This sauce is delicious with delicate fish or vegetable dishes, such as asparagus. It is also very good with broiled meat. Makes 4 servings.

NOTES

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Spicy Cabbage Rolls

1/8 ts Pepper, cayenne
15 oz Tomato sauce; (1 can)
2 tb Sauce, soy
2 ts Ginger, ground; to 3 ts.
2 tb Ketchup
1/4 c Sugar, brown; packed
1/2 c Sauce, chili
2 cl Garlic; minced
1 lg Cabbage head
2 c Barley; cooked
1/4 ts ;pepper
1/2 ts ;salt
1 tb Sugar, brown
2 lb Pork, ground; uncooked
1 1/2 c Onion chopped
 SAUCE
1 ts Sauce, soy

peel briefly in boiling water, if desired. Finely chop peel, if desired;  set aside. Juice orange; set aside. In a small skillet, simmer green onion  5 minutes over low heat in wine, vinegar and stock. Strain well, discarding  green onion; cool slightly. Place egg yolks and wine mixture in a small  enamel-lined saucepan. Place over hot water or use a double-boiler. Water  should be barely simmering at any time. If mixture is over heated it will  curdle and must be remade from new ingredients. Add butter, one piece at a  time, mixing well and making sure each piece is fully incorporated before  adding the next. If desired use a whisk to beat butter into yolk mixture.  When all butter has been added, sauce should be fairly thick and creamy.  Add lemon juice, salt, white pepper, balnched orange peel and juice. Fold  in whipped cream before serving. Serve immediately to prevent sauce from  seperating. This sauce is delicious with delicate fish or vegetable dishes,  such as asparagus. It is also very good with broiled meat. Makes 4  servings.

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Nutrition

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Serving Size: 1 Recipe (1913g)
Recipe Makes: 1 Recipe

Calories: 310
Calories from Fat: 6 (2%)

Amt Per Serving		% DV

	Total Fat 0.7g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 2183.8mg		75 %
Potassium 947.9mg		25 %
Total Carbohydrate 71.4g		21 %
	Dietary Fiber 8.8g	35 %
	Sugars, other 62.6g
Protein 9.9g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 310

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