Simple cabbage rolls are a tasty recipe that can be prepared quickly with sausage (or salami or ready-made ragù) and cheese. Cooking in a pan (or in the oven) is faster than the classic meat-filled rolls. They are enriched with cheese, which can be chosen from scamorza, provola, or latteria. To make this main course complete, you can fill it with boiled potatoes or cooked rice and warm them up in tomato sauce.
SEASONALITY of #cabbage – from September to April.
The best cabbages are those that have undergone frost.
RECIPES with cabbage
- Difficulty: Medium
- Cost: Affordable
- Preparation time: 40 Minutes
- Portions: 2
- Cooking methods: Stovetop, Oven
- Cuisine: Well-being
- Seasonality: Fall, Winter, and Spring
- Energy 557.50 (Kcal)
- Carbohydrates 16.64 (g) of which sugars 8.34 (g)
- Proteins 29.69 (g)
- Fat 42.46 (g) of which saturated 8.12 (g)of which unsaturated 9.24 (g)
- Fibers 8.52 (g)
- Sodium 1,977.77 (mg)
Indicative values for a portion of 340 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Simple and Quick Cabbage Rolls
- 4 leaves savoy cabbage
- 6.35 oz sausage (or salami or ready-made ragù)
- as needed savoy cabbage, cooked, boiled (about 5.3 oz)
- 1 tbsp peanut oil (or extra virgin olive oil)
- as needed fine salt
- 2.8 oz provola (or scamorza)
Tools
- Cutting Board
- Knife smooth blade
- Colander
- Pan steel
- Pan non-stick with lid
Simple Cabbage Rolls – Step-by-step Recipe
Select 4-6 beautiful large cabbage leaves.
Trim part of their central rib, as shown in the picture.
Boil them in salted water, two at a time, for about 2 minutes or until they become slightly soft. Drain them in a colander.
Sauté in a pan, for about 10 minutes some of the cabbage (cut into strips) with a bit of oil, water, and salt. For the filling, about 5.3 oz of cooked cabbage will be needed.
Alternatively to the cooked cabbage, you can add cooked potato pulp or boiled rice.
Break the sausage into pieces and brown it in a non-stick pan for about 3 minutes. Let it lose its fat, then drain and set aside.
Alternatively to sausage paste, use a slice of salami or ready-made ragù.
Cube the cheese.
ASSEMBLE THE ROLLS
On a cutting board, place a cooked cabbage leaf and inside in order: the sautéed cabbage (or the boiled potato), the browned sausage, and finally the diced cheese.
Close the cabbage leaves to form a pouch, as shown in the picture above.
Place the rolls, with the closure down, in a saucepan and cook with a drizzle of oil (or tomato sauce or béchamel):
– in a non-stick pan with a lid for 10 minutes
– in a static oven at 356°F for 15 minutes, if desired, sprinkle with Parmesan cheese in the last minutes of cooking and gratin.
Serve hot.
Fill the (boiled as above) cabbage leaves with cooked rice seasoned with crumbled sausage, finely sliced cabbage, and minced garlic (optional). Place in a baking dish and pour over oil, white wine (optional), and a sprinkle of breadcrumbs. Bake at 356°F for 20-30 minutes.
STORING the Cabbage Rolls
To store cabbage rolls, first allow them to cool and then keep them in the refrigerator for up to 3 days. Gently reheat on the stove or in the oven before serving.
To extend their preservation, they can be frozen. Thaw in the refrigerator and reheat thoroughly before consuming.
