Cabbage Sausage

Rating: 3.81 / 5.00 (108 Votes)

Total time: 1 hour

Servings: 4.0 (servings)


For the filling:


For the cabbage sausages, first prepare the meat filling. To do this, cut the bread roll in half crosswise and soak in milk or water.

Meanwhile, finely chop the onion and garlic and sauté in a little butter or oil until light. At the same time, fry the bacon as well, if desired. Remove from heat again. Squeeze bread well and mix well with minced meat, onion mixture, egg and parsley. Season with salt, pepper, nutmeg and marjoram.

Remove the stalk from the cabbage head and carefully peel off the leaves without breaking them. Set the cabbage sections aside. In a large pot, bring salted water to a boil and briefly cook the leaves in it until semi-soft. Rinse with cold water and drain. Pat dry with paper towels, lay on top and apply meat filling to each. Fold cabbage in at sides and roll up into sausage-like rolls. Press down well.

Coarsely dice cabbage cuttings set aside and place in roasting pan. Pour in about two-thirds of the beef broth and place the cabbage sausages on top of the cabbage with the cap facing down. Put the lid on or cover with aluminum foil and steam in the preheated oven at about 180 °C for about an hour, depending on the thickness of the cabbage sausages, until soft. In the meantime, add fresh soup or water if necessary. Then lift out cabbage sausages and keep warm.

Loosen roast residue with a wooden spoon and strain. Pour into a small pot, stir in anchovy paste and tomato paste and add some more soup.

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