Sausage Cabbage Rolls
Sausage and cheese roll up together in cabbage leaves for a tasty twist on an old favourite.
Servings: 8 to 10
Ingredients:
| Nutritional Info | |
| Per each of 10 servings: about | - |
| cal | 359 |
| pro | 24 g |
| total fat | 21 g |
| sat. fat | 8 g |
| carb | 19 g |
| fibre | 6 g |
| chol | 90 mg |
| sodium | 1.067 mg |
| % RDI: | - |
| calcium | 21% |
| iron | 24% |
| vit A | 50% |
| vit C | 52% |
| folate | 37% |
-
2 small savoy cabbages (3 lb/1.5 kg total)
1 tbsp (15 mL) extra-virgin olive oil
1 cup (250 mL) finely chopped onions
1 cup (250 mL) finely chopped carrot
1 clove garlic, minced
2 bay leaves
1/4 tsp (1 mL) hot pepper flakes
2 cups (500 mL) chicken stock
1 can (28 oz/796 mL) ground tomatoes
1/4 cup (50 mL) chopped fresh parsley
2 tbsp (25 mL) grated parmesan cheese
Sausage Filling:
2 lb (1 kg) italian sausages, casings removed
1 cup (250 mL) dry white wine or chicken stock
2 eggs
1-1/4 cups (300 mL) shredded edam or gouda cheese
1/4 cup (50 mL) dry bread crumbs
2 tbsp (25 mL) chopped fresh sage (or 2 tsp/10 mL dried)
Preparation:
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.
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