Cabbage rolls with sausage: the recipe for a tasty and stringy second course

The sausage cabbage rolls I am a second course simple and tasty, an even richer twist on the classic cabbage rolls. An always winning combination, that of cabbage with the typical sausage, a great classic of northern Italian cuisine. Easy to make, simply blanch the cabbage leaves in water, wipe them well and stuff them with a filling made from sausage previously browned in the pan, cheese and eggs.

Once rolled up on themselves, they are sprinkled with more parmesan cheese and cooked for about 15 minutes, for a savory flavor and enveloping. Perfect for a family lunch or a dinner with friends, they will appeal to young and old alike. It is also a preparation suitable for meals with friends since it can be prepared in advance and reheated at the last moment, just before serving.

It is essential that they are appreciated very hot, so that the cheese present in the filling is well melted. You can use provola, smoked scamorza, mozzarella, well drained, or any other stretched white cheese of your taste. For a vegetarian versionyou can replace the sausage with boiled and then mashed potatoes, while for a lighter dish you can use ground chicken or veal.

Alternatively, you can also cook the cabbage rolls in a pan with a tomato sauce made with tomato puree or candied dates and a base of garlic and extra virgin olive oil: they will be very soft and fragrant.

Learn how to make sausage rolls with a step-by-step procedure and tips. If you liked this recipe, also try the cabbage-sausage risotto and the pan-fried sausage with cabbage.

How to prepare cabbage rolls with sausages

Blanch the cabbage leaves in salted water for 3 minutes. Drain them and, once cooled, remove the hard central part, taking care not to break them. 1.

Peel the onion and coarsely chop it 2.

Sauté the onion with two tablespoons of extra virgin olive oil 3.

When the sauce is ready, add the sausage, peeled and shelled 4.

Cook the sausage for 10-15 minutes, then remove from heat and let cool 5.

Meanwhile, grate the cheese into a string 6 or, alternatively, cut it into very small pieces.

When the sausage has cooled, collect it in a bowl and add the chopped cheese, breadcrumbs, parmesan and egg. Season with salt and pepper seven and mix everything well.

Spread the cabbage leaves on a cutting board and place a little stuffing in the center, packing it down well 8.

Roll the cabbage on itself and form bundles 9.

Arrange the rolled cabbage on a baking sheet lined with parchment paper, seam side down and sprinkle the surface with a little grated parmesan ten.

Bake at 180°C and cook for 20 minutes 11.

Once the cooking time has elapsed, remove the cabbage rolls from the oven and serve them hot. 12.

storage

Rolled cabbage can be stored in the refrigerator, in an airtight container, for 1-2 days at most. When ready to serve, reheat them in the oven or microwave for a few minutes. Freezing is not recommended because the cabbage, once thawed, will become liquid.