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🍽️ Blood Sausage Cabbage Rolls

485 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
  2. 2. Wash the cabbage thoroughly.
  3. 3. Bring a pot of salted water to a boil.
  4. 4. Cook the cabbage leaves in it for 3 to 4 minutes (this is called blanching).
  5. 5. Remove the leaves immediately from the hot water and rinse them with cold water to stop the cooking process.
  6. 6. Pat the leaves dry with a kitchen towel.
  7. 7. Trim the thick central ribs of the leaves flat so they roll up more easily.
  8. 8. Take the blood sausage and cut it into small cubes, removing the skin first.
  9. 9. Wash the apple, peel it, and cut it into quarters.
  10. 10. Remove the core from the apple quarters.
  11. 11. Dice the apple flesh finely.
  12. 12. Peel the shallot and dice it finely as well.
  13. 13. Heat one tablespoon of lard in a frying pan.
  14. 14. Add the blood sausage cubes, the apple pieces, and the shallot to the hot pan.
  15. 15. Sauté the mixture briefly.
  16. 16. Remove the pan from the heat.
  17. 17. Strip the fresh rosemary leaves from the stems and stir them into the filling.
  18. 18. Season the filling with salt and pepper to taste.
  19. 19. Let the filling cool down completely.
  20. 20. Place a spoonful of the filling in the center of each cabbage leaf.
  21. 21. Fold the bottom and side edges of the leaf over the filling.
  22. 22. Roll the leaf tightly from bottom to top into a roll.
  23. 23. Secure each roll with a toothpick so it does not open.
  24. 24. Place the rolls in a baking dish.
  25. 25. Add some liquid (such as water or broth) to the dish.
  26. 26. Cover the dish with aluminum foil.
  27. 27. Bake the rolls in the preheated oven for about 30 to 40 minutes.
  28. 28. Remove the aluminum foil for the last 10 minutes to allow the rolls to brown slightly.
  29. 29. Serve the warm rolls on a plate with apple compote.
  30. 30. Garnish the dish with onion jam and a fresh sprig of rosemary.

Nutrition per serving