Savoy Cabbage Rolls

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Servings: 12 servings Difficulty: Advanced
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Tender Savoy cabbage leaves wrapped around a savory sausage and rice filling, simmered in a rich tomato-herb sauce.
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Savoy Cabbage Rolls recipe image
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Savoy Cabbage Rolls

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 servings Calories: 250
Dietary:
V Vegan

Description

These Savoy Cabbage Rolls offer a comforting, home-style meal with a twist. The delicate, crinkled leaves of Savoy cabbage are perfect for wrapping, staying tender without becoming mushy. Inside, a mixture of spicy-sweet turkey sausage, fluffy rice, and fresh aromatics like scallions and parsley creates a flavorful bite. Simmered in a simple yet robust tomato sauce infused with rosemary and thyme, the rolls develop a deep, savory character. This dish is hearty enough for a main course but light enough to feel fresh. It’s an excellent choice for weeknight dinners or meal prep, as the flavors meld beautifully over time. Serve with crusty bread to soak up the delicious sauce.

Ingredients

Directions

  1. Loosen the core of the Savoy cabbage with a paring knife to help the leaves separate.
  2. Plunge the whole cabbage head into a large pot of boiling water.
  3. Boil gently for about 10 minutes, or until the leaves begin to soften and separate easily.
  4. Drain the cabbage and carefully remove about 10 large outer leaves; set aside.
  5. Shred the remaining inner leaves of the cabbage and set aside for later use.
  6. While the cabbage is boiling, remove the turkey sausage from its casings.
  7. Heat vegetable oil in a skillet over medium heat and sauté the sausage meat until browned.
  8. Drain the cooked sausage on paper towels to remove excess grease.
  9. In a large bowl, combine the cooked rice, browned sausage, scallions, celery, 1/2 cup of the chopped parsley, and the beaten egg.
  10. Season the filling mixture with salt and pepper to taste.
  11. Place about 2 tablespoons of the rice mixture in the center of each softened cabbage leaf.
  12. Fold the sides of the leaf over the filling and roll up tightly, envelope-style.
  13. Arrange the rolls seam-side down in a single layer in a large skillet.
  14. To make the sauce, puree the peeled tomatoes and sugar in a blender or food processor until smooth.
  15. Stir the dried rosemary and thyme into the tomato puree.
  16. Pour the tomato sauce evenly over the cabbage rolls in the skillet.
  17. Sprinkle the shredded inner cabbage leaves over the top of the rolls.
  18. Cover the skillet and simmer gently for 30 to 40 minutes, until the cabbage is tender and the sauce has thickened.
  19. Before serving, sprinkle with the remaining 1/2 cup of chopped parsley.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 250kcal
% Daily Value *
Total Fat 10g16%
Saturated Fat 3g15%
Cholesterol 60mg20%
Sodium 350mg15%
Total Carbohydrate 30g10%
Dietary Fiber 4g16%
Sugars 5g
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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