Stuffed Cabbage Leaves With Cider
|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)|
Trim the cabbage leaves and cook in boiling salted water for 2 minutes.
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