Super Easy Sausage Cabbage Rolls

Name: Super Easy Sausage Cabbage Rolls
Yield: 4 servings
Cuisine: British
Ingredients: 8 large Cabbage Leaves; 8 Sausages *uncooked, about 80g each; 2 cups Chicken / Beef / Vegetable Stock; 1 can (400 g) Diced OR Crushed Tomatoes; Salt & Pepper; Herbs of your choice; 2 tablespoons Parsley *finely chopped

Hiroko Liston @hirokoliston

Melbourne, Australia

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.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

8large Cabbage Leaves
8Sausages *uncooked, about 80g each
2 cupsChicken / Beef / Vegetable Stock
1 can (400 g)Diced OR Crushed Tomatoes
Salt & Pepper
Herbs of your choice
2 tablespoonsParsley *finely chopped

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Steps

1

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.
2

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.
3

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 the heat to low, cover with lid, and simmer for 30 minutes.
4

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.