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.
Remove the casing from the sausage and brown it in a non-stick pan with a drizzle of extra virgin olive oil, shelling it with a wooden spoon. Let it cool and transfer it to a bowl. Mix it with the beaten egg, the breadcrumbs, the grated Parmesan cheese. Season with salt and pepper.
Spread a cabbage leaf on the work surface and, with the tip of a sharp knife, divide it in half, eliminating the central rib. Place a spoonful of the filling in the center of each half, arrange a couple of cubes of fontina cheese, roll up and secure with a toothpick. Proceed in this way until all the ingredients are used up.
In a non-stick pan, season the garlic clove in the oil, then add the tomato puree. Add the rolls, cover with a lid and cook for about 10-15 minutes. Transfer the cabbage rolls with sausage to serving plates, complete with a drizzle of raw oil and serve with the cooking juices.
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Other Cheese for the stuffing: