Cabbage rolls with sausage
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Cabbage and sausage, two ingredients that combine successfully. In this recipe for cabbage rolls with sausage we have added tomato puree and fontina, to make the filling even tastier and more stringy.
For the rolls:
4 cabbage leaves
1 clove of garlic
400 g of tomato puree
extra virgin olive oil
For the stuffing:
300 g of sausage
150 g of fontina
2-3 tablespoons of breadcrumbs
2-3 tablespoons of Parmesan cheese
The combination of cabbage and sausage is a classic of northern Italian cuisine. Starting from the traditional risotto with savoy cabbage and luganega from Veneto, up to cassoeula or savoy cabbage and pan-fried sausage from Lombardy. The cabbage rolls, on the other hand, have Central European origins but are also prepared in Milan, where they take the name of Polpett de verz.
This recipe for cabbage rolls with sausage is a reinterpretation of the classic recipe, to which we added tomato sauce and fontina, to make the filling stringy and even more delicious. You can also replace the fontina with another cheese, not too watery, such as scamorza, provola or asiago.
To easily clean the cabbage without breaking the leaves, we recommend that you first remove the lower core, then pass them under running water: in this way the leaves will open more easily and you will not have to apply forcing, risking breaking them. Choose the largest and most resistant leaves to form the flaps of your rolls. You can prepare this delicious second dish of meat on the occasion of a typical dinner, together with the traditional Milanese risotto or the jump.
First of all for the preparation of the cabbage and sausage rolls, clean the cabbage and remove 4 whole leaves, eliminating the outer ones as they are leathery. Wash and blanch them in salted water, two at a time, for about 5 minutes. Drain with kitchen tongs and transfer to a tea towel. Let them cool.