Tested till perfect Sausage Cabbage Rolls
Sausage Cabbage Rolls
Photography by Matthew Kimura

Sausage Cabbage Rolls

Sausage and cheese roll up together in cabbage leaves for a tasty twist on an old favourite.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8 to 10

Ingredients

  • 2 small 2smallsavoy cabbagesavoy cabbages, 3 lb
  • 1 tbsp 1tbspextra-virgin olive oil
  • 1 cup 1cupfinely chopped oniononions
  • 1 cup 1cupfinely chopped carrotcarrots
  • 1 1clove garliccloves of garlic, minced
  • 2 2bay leafbay leaves
  • 1/4 tsp 1/4tsphot pepper flakes
  • 2 cups 2cupschicken stock
  • 1 can (28 oz/796 mL) 1can (28 oz/796 mL)ground tomatoes
  • 1/4 cup 1/4cupchopped fresh parsley
  • 2 tbsp 2tbspgrated Parmesan cheese

Sausage Filling

  • 2 lb 2lbItalian sausageItalian sausages, casings removed
  • 1 cup 1cupdry white wine or chicken stock
  • 2 2eggeggs
  • 1-1/4 cups 1-1/4cupsshredded Edam cheese or Gouda cheese
  • 1/4 cup 1/4cupdry breadcrumbs
  • 2 tbsp 2tbspchopped fresh sage
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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.

Nutritional Information Per each of 10 servings: about

cal 359 pro 24g total fat 21g sat. fat 8g
carb 19g fibre 6g chol 90mg sodium 1,067mg

% RDI:

calcium 21 iron 24 vit A 50 vit C 52
folate 37
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