Cabbage rolls with sausage and rice

Name: Cabbage rolls with sausage and rice
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian, Venetian

Published on 20 April 2022 | In Italian Venetian By Paolone |

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- Prep Time
- 20 Minutes
- Cook Time
- 25 Minutes
- Difficulty Level

Ingredienti per Cabbage rolls with sausage and rice

Contenuti

1 How to prepare the cabbage rolls with sausage and rice:

1.1 Chef’s advice:

With the Cabbage rolls with sausage and rice , we will bring to the table some soft vegetables that wrap an appetizing and inviting filling.

We will satisfy everyone’s palates, even those who usually don’t like to eat this vegetable. Just like it happened to me, that before tasting these rolls, I didn’t like cabbage very much.

In short, this is a rich first course , suitable for the whole family.

The recipe is really simple and can be customized by adding or replacing some ingredients. For example, we can remove the sausage and insert a sliced meat in its place. For example cooked ham, speck, or even vegetables.

Let’s prepare a risotto with sausage and parmesan. We sear the cabbage leaves in boiling water and stuff them with rice and a few cubes of provola. We will finish the preparation by cooking the cabbage and rice rolls in the oven for about ten minutes.

A little tip: when buying cabbage, choose one with nice big leaves. In fact, in this recipe it would be better to use only the outermost ones, which are wider, in this way it will be easier to stuff them and then close them in packets.

And now: get the recipe!

How to prepare the cabbage rolls with sausage and rice:

To cook the cabbage and rice rolls, let’s start by preparing the vegetable broth and keeping it warm.

Remove the casing from the sausages and shell them in a bowl.

Then chop the onion, celery and carrot, put them in a pan with a drizzle of oil and let them dry on a low flame with the lid on. At this point, pour the rice into the same pan as the vegetables, raise the heat a little and scald it for a few minutes, stirring often, until it becomes transparent.

Let’s blend it with half a glass of wine and when it has evaporated, add the sausage, mix and let it cook for a few minutes, until the meat is well browned. Then add a glass of vegetable broth and let it cook over low heat until the rice is ‘al dente’; let’s turn it with a wooden spoon so that it doesn’t stick to the bottom. We add more broth as it dries.

With the fire off, stir the rice with a knob of cold butter and parmesan. Season with salt and pepper and let everything cool.

Meanwhile, boil the water in a saucepan and blanch the cabbage leaves, a few at a time for 2-3 minutes, depending on how crunchy they are. Approximately 12 large leaves will be needed. Then drain them well and let them cool.

Now, on a work surface, remove with a knife the final part of the coast that is harder, or beat it lightly with a meat mallet to defibrate it.

We assemble the rolls, putting a little rice and cubes of provolone inside each leaf.

We close the cabbage leaves, folding the sides towards the center, and then rolling them on themselves.

Arrange them on a lightly oiled baking dish with the closure side down, placing them gently.

Sprinkle them with a little grated Parmesan cheese and a pinch of breadcrumbs. Bake them in a preheated oven at 200 ° for 10-15 minutes. For the last 3 minutes, activate the grill mode.

Chef’s advice:

Let’s not overdo it in cooking cabbage, otherwise they will release an intense smell.

We can also add a few leaves of aromatic herbs to the sautéed vegetables, such as thyme or rosemary.

For a delicious first course we recommend you try the risotto with speck, apples and cheese or the stuffed Rotonda red eggplant.

Did you like these rolls? So enjoy your meal !!

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Ingredients

280 gr of Carnaroli rice
3 sausages
1 small golden onion
1 small carrot
1/2 stalk of celery
50 gr of grated Parmesan cheese + one for the surface
provola cubes or other cheese to taste
1 knob of butter
1 cabbage
extra virgin olive oil
Salt and Pepper To Taste
About 1 liter of vegetable broth
1/2 glass of white wine
breadcrumbs to taste

Instructions

we prepare the vegetable broth and keeping it warm. Remove the casing from the sausages and shell them in a bowl. Then chop the onion, celery and carrot, and put them in a pan, where we will have heated a little oil and let them dry on a low flame with the lid. Pour the rice into the same pan as the vegetables, raise the heat a little and scald it for a few minutes, stirring often, until it becomes transparent.
Let's blend it with half a glass of wine and when it has evaporated, add the sausage, mix and let it cook for a few minutes. Add a glass of vegetable broth and let it cook over low heat until the rice is al dente; let's turn it with a wooden spoon so that it doesn't stick to the bottom. We add more broth as it dries. With the fire off, stir in a knob of cold butter and parmesan. Season with salt and pepper and let everything cool.
We sear the cabbage leaves, a few at a time, for 2-3 minutes, depending on how crunchy they are. Then drain them well and let them cool. On a work surface, remove the hardest central rib with a knife and then stuff them, placing a few tablespoons of rice inside and cubes of provolone or mozzarella on top.
Put them in a lightly greased baking dish, sprinkle them with parmesan and a little breadcrumbs. We bake at 200 ° for about 10-15 minutes. We operate the grill for the last 2-3 minutes.

Servings : 4
Ready in : 45 Minutes
Recipe Type : First courses
Ingredient : Breadcrumbs, Butter, Cabbage, Carrots, Celery, Extra virgin olive oil, Grated Grana Padano, Onion, Pepper, Provola, Rice, Salt, Sausage, Vegetable soup, White wine

About Chef

Paolone

Ciao! Eccomi qua... Mi chiamo Paolo e sono il marito di Anna. Siamo sposati dal 12 Settembre 2014 e condividiamo la passione per la cucina ed il cibo.. (soprattutto io! 😋 ...