Sausage Stuffed Cabbage Rolls

Serves	6
Prep time	20 minutes
Cook time	40 minutes
Total time	1 hour
Meal type	Lunch, Main Dish
Misc	Child Friendly, Freezable, Pre-preparable, Serve Hot
Occasion	Casual Party, Halloween, Thanksgiving
Region	British
By author	Karen Burns-Booth

A hearty and delicious way to eke out a packet of sausages whilst also getting some of your five-a-day included in a meal; these sausage filled cabbage rolls make a fabulous midweek or weekend family meal and are easy to make, as well as being suitable for freezing before cooking.

Ingredients

450g pork sausages, skinned
2 slices stale bread, crumbled
6 fresh sage leaves, finely chopped
1 onion, peeled and very finely chopped
8 large savoy cabbage leaves (or 12 smaller ones)
1 x 400g tin of chopped tomatoes with garlic and onions, mixed peppers or with mixed herbs
salt and pepper to taste

Note

Directions

Step 1	Pre-heat oven to 180C/350F/Gas mark 5. Lightly butter or oil a large rectangular baking dish or tray.
Step 2	Blanche the cabbage leaves in boiling water for 3 minutes until just soft. Drain and allow to cool.
Step 3	Skin the sausages and mix the sausage meat with the bread, sage and chopped onions. Season to taste with salt and pepper.
Step 4	Wet your hands and take a large ball of sausage meat mixture and place it in the middle of a cabbage leaf; fold the bottom and top of the leaf over the filling and then the two sides and roll up so the seam is underneath the roll. Place each roll in the dish/tray seam side down. Continue to fill and roll until all the leaves and sausage mixture have been used.
Step 5	Pour the tinned tomatoes over the cabbage rolls and bake for 35 to 40 minutes until the cabbage rolls are soft and the tomatoes are bubbling.
Step 6	Serve immediately with mashed potatoes and seasonal vegetables.