Spicy cabbage rolls

1 Recipe

Ingredients

Quantity Ingredient
1 large Cabbage head
2 pounds Pork, ground; uncooked
2 cups Barley; cooked
2 cloves Garlic; minced
1½ cup Onion; chopped
2 tablespoons Sauce, soy
2 tablespoons Ketchup
1 tablespoon Sugar, brown
2 teaspoons Ginger, ground; to 3 ts.
½ teaspoon ; salt
¼ teaspoon ; pepper
15 ounces Tomato sauce; (1 can)
½ cup Sauce, chili
¼ cup Sugar, brown; packed
1 teaspoon Sauce, soy
⅛ teaspoon Pepper, cayenne

Directions

SAUCE

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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