When I found Sausages and a large head of Cabbage 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, enjoyed 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) Diced OR Crushed Tomatoes
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, casing removed, along the base of the leaf. Roll up the leaf, folding in sides, to enclose filling. Secure with a toothpick if required. 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 10 more minutes OR until the sauce is thickened.
- Sprinkle with chopped Parsley and serve.
I am not familiar with eastern European food and I am interested in any food. Why don’t you become a Cookpad community member and share your recipes with people in the world? Cookpad is a fun place for me to share my recipes. Check out the site. https://cookpad.com/us
*Cookpad US community is connected with all other international members. I joined the Cookpad UK community, but anyone can find anyone’s recipes. Sometimes the recipes are in different languages though.
Dear Hiroko! There’s a “lazy” form of this dish, known around all Eastern Europe. It’s a little bit different in ingredients, but almost the same in taste. If you’re interested, i can leave recipe rught here. Main idea is that they are not wrapped, but grinded together and baked in sauce.
Thank you for the comment. I think I have seen images of the dish on the internet. I am interested! I am always interested any dishes that are new to me.
Here I am.
So, this food has a name (golubtsi/голубцы) and it’s around top home made eastern European dishes.
Usually I take:
2 lbs of ground meat (pork+beef)
cooked rice (1 cup dried)
1 not very large head of cabbage. Cabbage need to be shredded (like with regular cheese shredder) and rinsed with boiling water, so, it shrinks
Add 1 minced onion.
Add 2 eggs
Add salt and pepper to taste
Add some bread crumbles if feels too soft and wet.
Shape cylinder patties. Next I usually quickly fry them for better shape, but it can be omitted. Some people just bake it all single layer under sauce, and cut when ready.
Put all patties in huge baking dish. Many stores carry great foil forms of insane size, which fit greatly.
Add sauce. For sauce mix about 2 cups of chicken broth, 1 small can of tomato sauce, 2-3 tbsp sour cream, 1 shredded carrot, 1 small onion and blend toll smooth in blender. Add salt and pepper to taste.
Pour sauce on top of patties.
Bake in preheated oven. 375F/1 hour, 30 min., or till bubbly and ready.
Serve together with sauce and huge scoop of sour cream.
As food for children, it has very big plus: they can’t eat only stuffing out.
No matter, how many I cook, always gone in 2 days.
Thank you, Asa (hope it’s your name). I got it! I will try it when weather is cooler, as it is still hot in Melbourne. Then I will show the result on my Facebook page ‘Hiroko’s Recipes’. I can’t wait to try it!
Yes, Asa is my name! It’s old peasant food: main thing is that it tastes just like meat without anything. My kids are ready to die for it. If you can involve many people into making it – go for it. It’s not hard to make at all, but so time consuming! (Main reason, why you never find original recipe in restaurant: TOO many of everything, that needs to be chopped or minced or mixed )
If you are interested in eastern European food, I have some recipes, that have similarity with Japanese ones, at least in taste. Have you ever heard about bubert (semolina pudding)? I