Sausage and cheese roll up together in cabbage leaves for a tasty twist on an old favourite.
- Portion size 10 servings
- 2 small savoy cabbages 3 lb
- 1 tablespoon extra-virgin olive oil
- 1 cup finely chopped onion
- 1 cup finely chopped carrots
- 1 clove garlic minced
- 2 bay leaves
- 1/4 teaspoon hot pepper flakes
- 2 cups chicken stock
- 1 can ground tomatoes
- 1/4 cup chopped fresh parsley
- 2 tablespoons grated Parmesan cheese
- 2 lbs Italian sausages casings removed
- 1 cup dry white wine
- 1 cup chicken stock
- 2 eggs
- 1 1/4 cup shredded Edam cheese
- 1 1/4 cup shredded Gouda cheese
- 1/4 cup dry breadcrumbs
- 2 tablespoons chopped fresh sage
With sharp knife, remove core from each cabbage. In large pot of boiling salted water, blanch cabbage until leaves are softened, 5 to 8 minutes. Remove and chill under cold water.
Working from core end, carefully pull 10 leaves off each cabbage, returning cabbage to boiling water for 2 to 3 minutes and chilling again when leaves become difficult to remove. Drain leaves on tea towels; cut out coarse veins. Set leaves aside. Reserve enough leaves from remaining cabbage to cover cabbage rolls in pan.
Meanwhile, in saucepan, heat oil over medium heat; cook onions, carrot, garlic, bay leaves and hot pepper flakes until onions are softened, about 5 minutes. Add stock and tomatoes; bring to boil. Reduce heat and simmer until spoon scraped across bottom of pan leaves gap that fills in slowly, about 20 minutes. Discard bay leaves. Stir in 2 tbsp (25 mL) of the parsley. Spread 1/2 cup (125 mL) in 13- x 9-inch (3 L) glass baking dish.
Sausage Filling: Meanwhile, in skillet, brown sausage over medium-high heat, breaking up with fork. Drain off fat. Add wine; cook until evaporated, about 10 minutes. Transfer to large bowl; let cool.
In small bowl, whisk eggs. Add to sausage along with Edam cheese, bread crumbs and sage; stir until combined. Spoon 2 tbsp (25 mL) onto centre of each of the 20 reserved cabbage leaves; fold 1 end and sides over filling and roll up. Arrange rolls, seam side down, in pan; top with remaining sauce. Top with reserved cabbage leaves to prevent scorching.
Cover with foil; bake in 350°F (180°C) oven until cabbage is tender, about 2 hours. Discard cabbage-leaf cover. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover with plastic wrap and refrigerate for up to 1 day. Reheat for 1 hour.) Sprinkle with Parmesan cheese and remaining parsley.
Nutritional facts <b>Per each of 10 servings:</b> about
- Sodium 1067 mg
- Protein 24 g
- Calories 359.0
- Total fat 21 g
- Cholesterol 90 mg
- Saturated fat 8 g
- Total carbohydrate 19 g
- Iron 24.0
- Folate 37.0
- Calcium 21.0
- Vitamin A 50.0
- Vitamin C 52.0