By The Krautfather Video Recipes
October 1, 2012
1 cup Frank's Sweet and Mild Sauerkraut
1 pint Guinness Stout
1 cup prepared Demi Glace
1 cup prepared Duck Comfit
1 cup prepared Rice Pilaf
6 ounces Dried Cherries
4 leaves cabbage
1 cup crispy leeks
1Blanch cabbage in salted boiling water, shock in ice water.
2Sautee cherries on low heat in sauce pan with Guinness.
3Combine prepared rice, duck comfit, cherries and Frank's sauerkraut, set aside.
4Place the blanched cabbage leaves on a plastic sheet. Add the combined stuffing mixture to a pocket in the leaves. Use the plastic to roll into a tight ball.
5Place the ball in a sauce pan with a little water and heat in a 350 degree oven for 12 minutes.
6While warming the roll, add the remaining Guinness and prepared demi glace to a sauce pan and heat. This makes the au jus sauce.
7Remove the heated roll from the oven, cover with au jus sauce and garnish with prepared crispy leeks.
June 21, 2017
Awesome! Thanks Patrick Crane for this recipe!
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