Cabbage Sausage Rolls

Jenny Smith
Jenny Smith

Prep: 50min

Cook: 50min

Total: 1h40min

Yield: 4 servings

Dish: main meal

Cuisine: New Zealand

Ingredients

6-10 good cabbage outer leaves from 1 cabbage Filling 
  • 450g Toulouse sausage meat
  • 2 tbsp cooking oil
  • 2 grated apples
  • 2 grated carrots
  • 1 onion
  • 1 1/2 tsp of crushed ginger
  • 1 egg
Sauce
  • 50g butter
  • 3 tbsp of flour
  • 1 1/2 cups of milk
  • 1 cup of chicken stock
  • 3 tsp thyme leaves
  • 1 tsp Dijon mustard
 

Method

  1. Heat cooking oil  in a large pan and add the remaining filling ingredients (except egg) Fry 2-5 minutes tossing continuously until cooked
  2. Remove from heat and stir through the egg
  3. Stuff cabbage with filling and roll. Lay in a casserole dish
  4. For the sauce: Over low heat melt butter in a pot, add flour and stir until butter is absorbed. Slowly add milk (over 1-2 minutes) stirring continuously so lumps don’t form, then add chicken stock, thyme leaves and dijon mustard. Bring to a simmer, and once it has thickened pour over the cabbage rolls
  5. Now bake for 20 minutes until cooked through. Done, simply delicious serves with mashed potato and kumara.
 

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Keywords: Cabbage Sausage Rolls, Cabbage Sausage, Cabbage Rolls