The cabbage and sausage rolls are a traditional dish from Northern Italy like Veneto and Lombardy, sometimes accompanied with tomato sauce and sometimes plain.
The combination of cabbage and sausage is very tasty and I have memories of a risotto my mom Maria used to make that was incredibly creamy and appetizing!
The rolls with cabbage and sausage sauce are a rustic, easy, and economical dish that can be perfect for a winter dinner.
Cabbage is a typical autumn-winter vegetable and can be used for condiments, casseroles, and complete dishes.
There are many stuffing variations like adding mortadella, various types of cheeses, and more.
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°° I’ve opened a free recipe channel open to everyone on WhatsApp with no notifications or sounds, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 5 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients CABBAGE AND SAUSAGE ROLLS RECIPE
- 5 leaves cabbage
- 12.3 oz sausage
- 1.5 cups tomato sauce
- 1 clove garlic
- 6 oz fontina cheese
- 3 tbsp breadcrumbs
- 3 tbsp Grana Padano grated
- 1 egg
- to taste pepper
- to taste salt
Tools CABBAGE AND SAUSAGE ROLLS RECIPE
- Pans
- Bowls
- Spoons
- Wok
FOR THE PREPARATION OF THE CABBAGE AND SAUSAGE ROLLS RECIPE
From the cabbage, I take 4/5 leaves trying to remove the outer and tougher ones.
I parboil them for 4/5 minutes in salted boiling water and then let them cool on a clean cloth or plate.
I remove the casing from the sausage and after breaking it with my fingers, I brown it in a pan without adding any fat.
Once cooked, I place it in a bowl and let it cool.
I add the grated cheese and breadcrumbs, then I add the egg and season with salt and pepper.
Mix well, even with gloved hands, to obtain a soft mixture.
On a work surface, I lay out a cabbage leaf, trying to spread it out, and then remove the central stem, which is always very hard, and place a little filling, adding a piece of cheese.
I roll it up, trying to tuck the outer edges underneath, and seal it with a wooden toothpick.
I continue preparing the cabbage rolls until I finish the filling and leaves.
It is clear that it’s better to parboil a few extra leaves because we can always stuff them with other cheeses, nuts if we run out of filling!
It’s always hard for me to be categorical and very precise because, personally, I don’t weigh every gram when stuffing the rolls.
I cook for my family, I don’t have a restaurant where I need to earn a profit to stay in business, and I do things with the passion that makes me who I am, not weighing every microgram. I hope you understand!
In a pan with a drizzle of extra virgin olive oil, I brown the dressed and crushed garlic clove and then pour in the tomato sauce.
I also place the cabbage and sausage stuffed bundles in the pan, cover with a lid, and let cook for about 15 more minutes.
Once cooked, I taste to adjust the seasoning and serve with a nice piece of bread for mopping up the sauce!
Enjoy your meal! Annalisa
I LEAVE YOU A COLLECTION OF RECIPES WITH AUTUMN WINTER VEGETABLES
READ → https://blog.giallozafferano.it/asilannablu/ricette-con-le-verdure-dell-inverno/
