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.
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