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🍽️ Franconian Cabbage Rolls Stuffed with Blood Sausage

680 kcal · 30 min · 4 servings

Ingredients

• 4 large leaf white cabbage
• salt
• 200 g blood sausage
• 1 tart apple
• 1 shallot
• 2 tbsp ghee
• 1 tsp freshly chopped rosemary
• salt
• pepper (from the mill)
• 200 g veal mince
• 2 sprigs rosemary
• apple sauce
• onion jam
• rosemary

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan setting.
2. 2. Wash the cabbage thoroughly.
3. 3. Boil the cabbage in salted water for 3 to 4 minutes (this is called blanching, i.e., cooking briefly in boiling water).
4. 4. Remove the cabbage from the water and rinse it with cold water to stop the cooking process.
5. 5. Gently pat the leaves dry.
6. 6. Flatten the thick leaf veins so the leaves are easier to roll.
7. 7. Dice the blood sausage into small pieces and remove the skin.
8. 8. Wash the apple, peel it, and cut it into quarters.
9. 9. Remove the core from the apple quarters and dice the flesh finely.
10. 10. Peel the shallot and dice it finely as well.
11. 11. Heat 1 tablespoon of lard in a pan.
12. 12. Sauté the blood sausage, apple, and shallot together in the hot lard.
13. 13. Remove the pan from the heat.
14. 14. Strip the rosemary needles from the stems and stir them into the filling.
15. 15. Season the mixture with salt and pepper to taste.
16. 16. Allow the filling to cool completely.
17. 17. Place a spoonful of the filling in the center of each cabbage leaf.
18. 18. Fold the side edges of the leaf towards the center.
19. 19. Roll the leaf tightly from bottom to top.
20. 20. Heat the remaining butter lard in a baking dish or pan.
21. 21. Place the cabbage rolls into the hot lard.
22. 22. Fry the rolls until golden brown in the pan or oven.
23. 23. Serve the cabbage rolls with apple sauce if desired.
24. 24. Serve with onion jam on the side.

Nutrition per serving

• kcal: 680
• Protein: 28 g · Fett/Fat: 42 g · Carbs: 38 g