Sausage and cabbage rolls
- 6 cabbage leaves, well washed
- 1 tbsp extra virgin olive oil
- 1 medium carrot, peeled and cut into 5mm dice
- Half a celery heart, cut into 5mm dice
- 300g thick-cut, continental-style pork sausages, meat removed from casings
- 2 tsp tomato paste
- 2 egg whites
- 100g parmesan, grated
- 1 tsp fennel seed
- Salt and pepper
- 1 litre veal or chicken stock
- 1 tbsp balsamic vinegar
- 1 tbsp parsley, chopped
- Salt and pepper
Once you've tasted a good savoy cabbage you won't bother with anything else.
Method
Bring a large pot of salted water to the boil and blanch cabbage leaves for a few minutes until soft. Remove and cool. Heat olive oil in a pan and lightly fry carrot and celery for 2-3 minutes. Place in a bowl and add sausage meat, tomato paste, egg whites, parmesan and fennel seed. Season and mix well. Divide mixture into six and wrap in blanched cabbage leaves. Place cabbage parcels in a baking dish so they fit snugly and add stock. Place in a preheated 180C oven for 20-25 minutes. Remove liquid from pan and transfer to a pot. Boil liquid until it reduces to about half a cup, then add balsamic vinegar. Meanwhile, keep parcels warm in 90C oven. Serve on top of mashed potato with sauce and finish with chopped parsley.
