How do you make a classic dish like Cabbage Rolls even better? A little sausage, of course. This recipe has just the right blend of traditional flavour and fresh taste. Oh, and did we mention it’s easy to make?
Recipe by Shel Zolkewich of ShelZolkewich.com
Prepare the cabbage by removing the core and outer leaves. Boil in a large pot of water until leaves start to pull away, about 5 minutes. Drain and allow it to cool, then separate the leaves and remove any remaining core. Lay the leaves flat on a cookie sheet and freeze overnight. Thaw before using.
Preheat oven to 325F
Over medium-high heat, sauté the onions for about 5 minutes.
Add in the browned sausage and rice, and the mix everything well to combine. Set the mixture aside.
Mix the tomato soup with half a can of water.
Line the bottom of a roasting pan with foil. Ladle in 2 tablespoons of the tomato soup mixture and spread evenly.
Lay a cabbage leaf, stem end at the top, on your palm. Add a tbsp of the rice mixture near the top of the leaves. Tuck in the sides and roll tightly. Place in roaster and repeat.
Once first layer is complete, top with 2 tbsp of the soup, salt and pepper. Add another layer, top with the remaining soup and a generous dash of salt and pepper. Cover with foil and the lid of the roasting pan.
Bake for 60 minutes.