The cabbage rolls with potatoes and sausage are a tasty and savory main course: delicious little rolls with a soft, melty and flavorful filling. You can stuff them with whatever you have in the fridge or what you prefer; the recipe lends itself to endless variations. Using potatoes as a base, you can replace the sausage with speck or cooked ham, the mozzarella with fresh Asiago or fontina, and for a vegetarian filling you can use sautéed mushrooms or artichokes. You can serve the cabbage rolls with potatoes and sausage plain or bake them with a simple tomato sauce. In short, with a single recipe you can make many different dishes.
Don’t miss
- Difficulty: Easy
- Cost: Budget
- Rest time: 10 Minutes
- Preparation time: 35 Minutes
- Portions: 2Servings
- Cooking methods: Stovetop, Oven, Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 6 leaves savoy cabbage
- 1 sausage
- 11 oz potatoes
- 2 oz mozzarella (well drained)
- 2 tablespoons grated Parmesan
- 3 tablespoons extra virgin olive oil
- to taste salt
Tools
- 1 Cutting board
- 1 Knife
- 1 High-sided casserole pan
- 1 Bowl
- 1 Potato ricer
- 1 Baking dish
- 1 Colander for vegetables
Steps
Clean the cabbage by removing the outer leaves if they are damaged. Take six whole leaves, wash them gently without tearing them and blanch them for a couple of minutes in salted boiling water. Drain them and transfer them into a bowl with ice water to stop the cooking and keep a bright color. Then drain them, pat them dry well with kitchen paper and remove the thicker central rib.
Peel the potatoes and boil them. In the article “boiled potatoes” you will find all the instructions. Once cooked, press them through a potato ricer.
Remove the casing from the sausage, crumble it and brown it in a pan without adding any seasoning. Combine the sausage with the potatoes, add the grated Parmesan, adjust the salt carefully since the sausage is already flavorful, and mix to blend all the ingredients.
Fill the cabbage leaves by placing the filling near the top on the whole part of the leaf (not where the rib was removed), fold the side edges of the leaf inward and roll up the parcels. Proceed the same way for all six leaves.
Grease a baking dish with the extra virgin olive oil. Arrange the rolls side by side, drizzle a little more oil and sprinkle with grated Parmesan. Bake in a preheated oven at 392 °F for 20 minutes, using the grill in the last minutes of cooking to brown the top. Let the rolls rest for ten minutes before serving at the table.
