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Super Easy Sausage Cabbage Rolls
Super Easy Sausage Cabbage Rolls

Before you jump to Super Easy Sausage Cabbage Rolls recipe, you may want to read this short interesting healthy tips about Treats that give You Vitality.

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We hope you got insight from reading it, now let’s go back to super easy sausage cabbage rolls recipe. You can have super easy sausage cabbage rolls using 7 ingredients and 4 steps. Here is how you do that.

The ingredients needed to make Super Easy Sausage Cabbage Rolls:
  1. You need 8 large Cabbage Leaves
  2. You need 8 Sausages *uncooked, about 80g each
  3. Provide 2 cups Chicken/Beef/Vegetable Stock
  4. You need 1 can (400 g) Tomatoes *diced OR crushed
  5. Provide Salt & Pepper
  6. You need Herbs of your choice
  7. Take 2 tablespoons Parsley *finely chopped
Steps to make Super Easy Sausage Cabbage Rolls:
  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, skin removed, along the base of the leaf. Roll up the leaf, folding in sides, to enclose filling. Secure with a toothpick. 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.

Deli provides fresh meats, cold-cuts and European groceries, including Polish, Russian and Ukranian groceries. Visit our Hamilton and Branford Locations for a wide selection of meats, cheeses, bread, rolls, cabbage rolls. These cabbage soup recipes are easy to make, super flavorful, and will keep you warm all winter long. Take all the tedious work out of making cabbage rolls and whip up this fuss-free meal instead. Get the recipe at Dinner at the Zoo.

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