Stuffed Cabbage Rolls with Sausage and Risotto
Category: Appetizer
Servings: 12 pieces
Ingredients:
| Ingredient | Quantity |
|---|---|
| Carnaroli rice | 280g |
| Savoy cabbage leaves | 6 leaves |
| Sausage (bulk) | 350g |
| Celery | 40g |
| Carrots | 40g |
| Yellow onions | 40g |
| Olive oil | 50g |
| Butter | 30g |
| Vegetable broth | 1 liter |
| Fine salt | To taste |
| Black pepper | To taste |
| Grana Padano DOP cheese | 80g |
| Fresh thyme | 2 sprigs |
| White wine | 60g |
Instructions:
To begin making these delicious stuffed cabbage rolls, the first step is to prepare a rich and flavorful risotto. In a saucepan, heat 40g of olive oil and melt the butter together. As the butter starts to foam, finely chop the celery, carrots, and onions, and add them to the pan. Sauté the vegetables gently, stirring frequently to prevent them from sticking. After about 2-3 minutes, deglaze the pan with the white wine, letting it cook until the alcohol has evaporated. Once this happens, crumble in the sausage meat, discarding the casing, and add the thyme leaves. Stir everything together, allowing the sausage to cook through, before pouring in the hot vegetable broth. Let this simmer gently while you prepare the cabbage.
For the cabbage, carefully peel off six large, tender leaves from the head of Savoy cabbage, ensuring you don’t tear them. Trim the tough central vein of each leaf with a knife, removing the fibrous part. Blanch the leaves in boiling water for about 2 minutes, or until just softened, then drain them and set aside.
Next, prepare the rice. In a separate pot, cook the Carnaroli rice in salted water until al dente, ensuring it retains a slight firmness. Once the rice is done, combine it with the sausage mixture from the pan, adding a generous sprinkle of Grana Padano cheese. Mix well, allowing the flavors to marry.
Now it’s time to form the rolls. Lay a cabbage leaf on a clean cutting board, and cut it in half to create two pieces. Place a spoonful of the rice and sausage mixture in the center of each half. Fold the sides over the filling, then roll tightly to form an even, neat parcel. Repeat until all the rolls are prepared.
For the final step, grease a baking dish with about 10g of olive oil. Arrange the cabbage rolls in the dish, ensuring they’re snugly packed. Preheat your oven to 200°C (or 180°C with fan) and bake the rolls for about 15 minutes (or 10-12 minutes on the fan setting). For the last few minutes, switch the oven to grill mode to lightly brown the top of the rolls.
Once out of the oven, let the stuffed cabbage rolls rest for about 10 minutes before serving. The result will be perfectly tender rolls, bursting with savory flavors—a satisfying appetizer that is sure to impress your guests.
Enjoy these savory stuffed cabbage rolls as a hearty appetizer or as a light main course. The combination of the soft cabbage, rich sausage, and creamy risotto filling, all topped with melted cheese, makes each bite a delightful experience.
