When I found a large head of cabbage and sausages in the fridge, I decided to make cabbage rolls using those sausages. It was super easy to make and even my daughter, who usually doesn’t eat sausages, enjoy the dish. The sausages that I used were ‘Lamb With Leek & Thyme Sausages’, so I used Thyme for seasoning the sauce. Use whatever herbs of your choice and good quality sausages for this dish.
8 large Cabbage Leaves
8 Sausages *about 80g each
2 cups Chicken/Beef/Vegetable Stock
1 can (400g) Tomatoes *diced OR crushed
Herbs of your choice
Salt & Pepper
2 tablespoons Parsley *finely chopped
- Boil water in a large saucepan or pot over high heat. Cook cabbage leaves for 2 to 3 minutes, drain, cool with cold water, and drain well.
- Trim thick vein of each leaf to thin (OR cut it off). Place 1 leaf on a flat surface and place 1 sausage, skin removed, along the base of the leaf. Roll up the leaf, folding in sides, to enclose filling. Secure with a toothpick. Repeat with remaining leaves.
- Heat the stock in a large & deep frying pan or pot over medium-high heat. Place cabbage rolls in a single layer. Pour over Tomato, bring to the simmer. Reduce heat to low, cover with lid, and simmer for 30 minutes. Remove the lid, season with Salt & Pepper and cook 5 to 10 more minutes until the sauce is thickened.
- Sprinkle with chopped Parsley and serve.