Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Sausage Cabbage Rolls




Source of Recipe


Canadian Living






Recipe Introduction


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





List of Ingredients



• 2 small savoy cabbages (3 lb/1.5 kg total)
  
• 1 tbsp (15 mL) extra-virgin olive oil
  
• 1 cup (250 mL) finely chopped onions
  
• 1 cup (250 mL) finely chopped carrot
  
• 1 clove garlic, minced
  
• 2 bay leaves
  
• 1/4 tsp (1 mL) hot pepper flakes
  
• 2 cups (500 mL) chicken stock
  
• 1 can (28 oz/796 mL) ground tomatoes
  
• 1/4 cup (50 mL) chopped fresh parsley
  
• 2 tbsp (25 mL) grated parmesan cheese
  
• Sausage Filling:
  
• 2 lb (1 kg) italian sausages, casings removed
  
• 1 cup (250 mL) dry white wine or chicken stock
  
• 2 eggs
  
• 1-1/4 cups (300 mL) shredded edam or gouda cheese
  
• 1/4 cup (50 mL) dry bread crumbs
  
• 2 tbsp (25 mL) chopped fresh sage (or 2 tsp/10 mL dried)
  






Instructions



1. 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.
   
2. 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.
   
3. 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.
   
4. 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.
   
5. 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.
   
6. 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.
   






Final Comments


Servings: 8 to 10