Savoy Cabbage Rolls with Sausage Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 head savoy cabbage
- 2 sausages, coarse
- 4 teaspoons mustard, medium hot
- 1 onion (s)
- 2 tablespoon olive oil
- 100 ml cream
- salt and pepper
- nutmeg
- possibly sauce thickener
Print Recipe
Pin Recipe Instructions
- Remove the coarse stalk from four large savoy cabbage leaves and blanch in salted water for 2 minutes. Place on a kitchen towel to dry, save the cooking water.
- Remove the skin from the sausages and cut in half. Brush one savoy cabbage leaf with 1 teaspoon of mustard and put half a sausage on top. First fold the side panels inwards and then roll them up. Fix with toothpicks.
- Cut the onion into strips.
- Heat the oil in a pan and fry the roulades in it at medium temperature until they have turned some color. Then add the onion strips and sauté until translucent.
- Add approx. 150 ml of the cooking water, reduce the temperature and cook slowly with the lid on for approx. 15 minutes.
- Take out the roulades and keep warm. Bring the sauce to the boil, season with salt, pepper and nutmeg and pour on the cream. Tie with a sauce thickener if desired.
- There is also boiled potatoes or mashed potatoes.
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