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Stuffed Cabbage Leaves


  • 8 blanched cabbage leaves
  • 2 each (1 pound) link of Wild Boar sausage (Broken Arrow Ranch)each link cut into 4 equal pieces
  • 4 tablespoons olive oil, in all
  • Essense
  • 1 cup julienned onions
  • 2 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 2 tablespoons Creole mustard or other brown mustard
  • 1 bottle of Dixie beer
  • 1 cup veal reduction
  • Drizzle of Steenís cane syrup
  • salt and pepper
  • 3 long chives
  • 1 tablespoon chopped chives
  • 1 tablespoon brunoise red peppers


  • Preheat the oven to 350ø F. Lay a each piece of sausage on one side of the cabbage leaf, tuck in the sides and roll the leaf up. Lightly oil the cabbage rolls with 2 tablespoons olive oil. Season the rolls with Essense. Place the rolls on a parchment lined baking sheet. Bake for 15-20 minutes or until the rolls are heated through. In a sauté pan, heat the remaining olive oil. When the oil is hot, sauté the onions until golden, about 3-5 minutes. Season with salt and pepper. Stir in the shallots, garlic, mustard, beer and veal reduction. Bring the liquid up to a boil and reduce to a simmer. Drizzle in the cane syrup to desired sweetness. Simmer the sauce for 10 minutes. Season with salt and pepper. Remove the cabbage rolls from the oven. Lay the rolls against each other in the center of a shallow pasta bowl. Spoon the sauce over the cabbage rolls. Garnish with long chives, chopped chives, and brunoise peppers.
  • Yields: 4 servings