Cabbage Rolls and Roasted Sausage
Enjoy this classic recipe for cabbage rolls and roasted sausage. When it comes to easy cabbage recipes, cabbage rolls might be the first thing to pop into your mind, and as far as homemade meals go, cabbage rolls are up there with some of the best homemade classic recipes. This recipe from our Grandmother, also feature roasted sausage, which completes this hearty meal. For sausage meat, we use farmer's sausages, but you can use whatever you have on hand, or whatever sausage meat you and your family prefer. We even share with you some of our favourite tricks for preparing the cabbage so it's easier to handle, and so that it ends up nice and tender. The frozen cabbage leaves will be easier to pull off of the head of cabbage without tearing like they sometimes do when they are blanched. You can also make a double batch of these if you have the time, and freeze them for future quick and easy homemade meals.
This cabbage rolls and roasted sausage recipe is just like grandma used to make. This family-friendly dinner idea is enough to serve 12, or serve a family of four with plenty of leftovers. Cabbage rolls use healthy ingredients to include savoy cabbage, white rice, onion, tomato soup, and tomato sauce. The Farmers sausage it a tasty protein option that pairs perfectly with this easy dinner idea. For this easy cabbage recipe and plenty of other family-friendly meal ideas, you will want to take a look at the Grandmothers Kitchen site.
One trick that you can use to save time when making this easy cabbage recipe is to cook the cabbage ahead of time, let it cool, then put it in the fridge until you are ready to make this easy dinner idea. When ready to use you can reheat the cabbage at 350F for 35 minutes. You can also freeze the uncooked head of cabbage and thaw and cook when you are ready to serve them. For the freezer trick, take out the head of cabbage when you are ready to make this easy cabbage recipe and place it into a large bowl of hot water. This cabbage trick is easier to do right in the kitchen sink. Then using a paring knife to help slice the hard base of the cabbage leaves. Peel the cabbage leaves off one at a time and then put them into a large heat proof bowl. Then pour some boiling water over the cabbage leaves and let them sit a few minutes. You may have heard this cabbage trick from your mother, and saves you from having to separately boil the cabbage.
Cabbage is a vegetable that is on the EWG list of the Clean 15. With that knowledge, you can feel good about purchasing either conventional cabbage or organic cabbage for your easy cabbage recipes. When EWG (Environmental Working Group) tested cabbage for pesticide residues, only two of the more than 700 of the cabbage samples tested contained more than one pesticide residue on the leaves. That means that 86 percent of the cabbage samples contained no detectable pesticide residues.
Cabbage is a vegetable that often gets forgotten, which is too bad because it has so much to offer. If you are thinking of healthy recipes to try, just think of sauerkraut which these days is making a comeback. You will want to watch the sauerkraut that you buy because the cooked sauerkraut kills all those healthy enzymes, so it is the raw sauerkraut in the refrigerated section that you want to go for. And cabbage is available in more than one variety. Four popular types of cabbage for your easy cabbage recipes include savoy, green cabbage, red cabbage and napa cabbage. If you haven't tried savoy cabbage, you are in for a surprise. Savoy cabbage leaves have a unique waffle, crinkly texture that makes them visually appealing. You can try Savoy in your easy cabbage recipes like stuffed cabbage leaves or cabbage roll recipes. You can also try Savoy cabbage for your easy cabbage recipes sliced in soup, in green salads, spring roll and cole slaw recipes. Napa cabbage is another cabbage you might want to try. Napa cabbage is the most tender of cabbage varieties. This is a nice cabbage variety to slice up, add some oil, an acid and some seasoning and serve all on its own. Napa cabbage is similar to lettuce wilts very quickly, so you'll want to keep that in mind when using. **
Serves 12 (makes about 46 smaller sized cabbage rolls)
This is a printable recipe.
2 large savoy cabbages (We just used the larger outside leaves)
6 cups pre-cooked white rice (about 3 cups uncooked)
2 Tablespoons butter
2 medium onion, finely chopped
1 teaspoon sea salt
1 (346 ml)can tomato soup
1 tetra pack(946 ml) tomato sauce
2-500gram Farmers sausage rings
Two nights before place a head of cabbage into the freezer.
* Note: If you are using smaller cabbage
To prepare the meal you will need two 9x13 baking dishes to make single layer cabbage rolls or you can do it all in one large roaster and layer them.
Cook the rice by adding 3 cups rice and 6 cups water to a large pot. Bring to a boil, uncovered. Once it boils, reduce to a simmer and cover for 15-20 minutes until cooked. Shut off.
In a frying pan, saute the diced onions in butter over medium high heat until they are golden brown. Once they are brown, set them aside to cool. Once the rice is cooked, transfer to a large mixing bowl. Add the sauteed onions and salt. Be sure to get all the flavour from the frying pan by scraping the fried butter with a spatula into the the bowl of rice. Stir with a wooden spoon to combine and set aside to cool to the point where you can handle it for stuffing the cabbage leaves.
In a bowl, stir together the tomato soup and sauce and set aside.
Remove the frozen cabbage from the freezer and place it into a large bowl of hot water. It is easiest to do this right in the kitchen sink. Use a paring knife to slice the hard base of the cabbage leaves.
Peel the leaves off one at a time and put into a large heat proof bowl. Pour boiling water over the leaves and let them sit a few minutes. This will make them extra tender.
When you get to a point in the cabbage where the leaves are too small to use, you can save that portion of the cabbage by freezing it and use and use it to make homemade soup or lazy cabbage rolls.
If the water cools off and the cabbage is not coming apart easily, add more hot water.
If your cabbage leaves are really large like the ones we used you will need to slice them in half on the spine, being sure to remove the spine and throw it away. We made these cabbage rolls using 1/2 leafs so they would be smaller.
One at a time, fill each cabbage leaf with a large spoonful of the rice filling. Roll at the center of the leaf first, fold in the sides and then continue to roll.
Use your ladle and put a layer of tomato sauce on the bottom of each baking dish. Place each cabbage roll into the baking dish as you roll them. Continue and place them close together. Continue until you have all the filling used.
Pour the remaining tomato sauce on top.
Open the sausage rings and slice them into halves, then divide the sausages into both baking pans on top of the cabbage rolls.
If your pans have a lid, cover and if not, cover with aluminum foil.
Preheat oven to 350 degrees F.
Once fully heated place the cabbage rolls in and bake for 45 minutes.
Remove and serve.
*Note: You can cook cabbage, let it cool, refridgerate and reheat at 350F for 35 minutes when you are ready to serve to family and friends on another day. OR you can freeze uncooked and thaw and cook when you are ready to serve them.
Nutrition Facts for: Cabbage Rolls and Roasted Sausage From Grandmother's Kitchen
Ingredients: Savoy cabbage, white rice, butter, onion, sea salt, tomato soup, tomato sauce, Farmers sausage.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 46 cabbage rolls which gives 12 good sized servings. * Per Cabbage Roll: Calories 115, Calories from Fat 61, Total Fat 6.8g 10%, Saturated Fat 2.4g 12%, Cholesterol 20mg 7%, Sodium 369mg 15%, Potassium 238mg 7%, Carbohydrates 8.4g 3%, Dietary Fiber 1.7g 7%, Sugars 3.2g, Protein 5.5g, Vitamin A 3%, Vitamin C 32%, Calcium 3%, Iron 6%
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