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Italian Sausage Stuffed Savoy Cabbage
The Savoy cabbage was derived from a leafy wild mustard plant, once native to the Mediterranean region. It was known to the ancient Greeks and Romans and praised for its versatility and medicinal properties. The Savoy cabbage has crinkly leaves and is considered one of the most tender and sweet of today’s common cabbages. It is the better choice for stuffed cabbage leaves since the leaves are more pliable and stand up better to longer cooking times. It is also an excellent choice for braising and in soups. The recipe below is an example of one of its most popular uses.
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- 1 large Savoy Cabbage
- 3-4 links Nino's Fresh Italian Sausage
- 1 Tbsp. Vegetable Oil
- 6 stalks Green Onions, sliced fine
- 1/4 cup Celery, chopped fine
- 1/2 cup Fresh Italian Parsley, chopped
- 2 cups Cooked Rice
- 1 Egg, beaten
- 1/2 tsp. Oregano, dry, crushed
- To Season - Salt & Pepper
- 2 cups Salvaggio's Marinara Sauce
- 1/4 cup Romano Cheese, grated
- Remove cabbage core with paring knife.
- Plunge whole cabbage into pot of boiling water. Simmer gently 10 minutes, or until leaves begin to soften.
- Drain cabbage; carefully remove large outer leaves (about 10). Shred inner leaves.
- While cabbage is boiling, break sausage casings and sauté meat in oil until brown. Drain on paper towels.
- In large bowl, mix rice with sausage, scallions, celery, ½ cup parsley, oregano and egg. Season to taste.
- Put about 2 tablespoons rice mixture in center of each leaf. Fold leaves, envelope style, and place seam side down (in one layer) in large skillet or casserole dish.
- Pour Salvaggio's Marinara sauce over rolls. Sprinkle with shredded inner cabbage leaves.
- Cover skillet and simmer 30-40 minutes.
- Before serving, sprinkle with grated Romano Cheese.
Nino Salvaggio http://www.ninosalvaggio.com/