Cabbage and Sausage Rolls

A delicious and tasty complete dish. Without frying anything. You can make this dish with any type of sausage, the tastier it is, the more flavorful the dish will be.
You need a whole cabbage to take the largest leaves, from which we will remove the central vein.
Please do not throw away the vein and scraps as we can make some dishes click here.
You can also make this recipe with napa cabbage.
But now, let’s go to the kitchen.

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Cost: Economical
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Boiling, Oven, Microwave
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

541.64 Kcal

calories per serving

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Energy 541.64 (Kcal)
Carbohydrates 47.12 (g) of which sugars 5.72 (g)
Proteins 22.55 (g)
Fat 30.92 (g) of which saturated 2.08 (g)of which unsaturated 2.21 (g)
Fibers 7.26 (g)
Sodium 1,281.04 (mg)

Indicative values for a portion of 300 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

Ingredients

Let’s go shopping

1.1 lbs cabbage
10.6 oz sausage
1 egg
1.1 cups breadcrumbs (Sicilian seasoned, see recipe)
1.8 oz onion
21.2 oz tomato sauce
2 tbsps extra virgin olive oil
to taste salt
to taste pepper

Tools

What we need

1 Knife
1 Cutting Board
1 Tea Towel
1 Pot
1 Bowl
1 Mixer
1 Baking Dish

Steps

To make

The first thing to do is to choose a nice cabbage, which must be large.
The larger it is, the easier it will be to separate the leaves without breaking them.
Cut off the bottom part and separate the leaves.
Wash under running water several times and set aside.
At this point, put a pot with water and salt on the stove and bring it to a boil. Then immerse the leaves and cook them for 4 minutes.
Drain the leaves, remove the central vein, and let them dry on a clean towel.
Set aside the discarded vein and any damaged leaves.
In the meantime, prepare the filling.
Transfer the tomato sauce to a bowl and season with salt, pepper, and extra virgin olive oil.
Remove the sausage meat from the casing and place it in a bowl,
along with the egg and Sicilian-style seasoned breadcrumbs, I make it like this: click here.
Chop the boiled cabbage scraps and add them to the mixture,
Knead the filling.
Now spread the cabbage leaves on a work surface, take a small ball of filling, and place it on each leaf.
Roll up to form a roll.
Place all the rolls in a baking dish previously greased with extra virgin olive oil,
and drizzled at the base with tomato sauce already seasoned with salt.
I managed to make almost 2 layers. Cover with the rest of the tomato sauce,
Sprinkle with parmesan and bake in a conventional oven at 356°F for 20 minutes.
If you want to cook in the microwave, cover with high-temperature plastic wrap, puncture it, and cook at 750 w for 15 minutes
Here are the cabbage and sausage rolls ready