Savoy Cabbage Rolls
Submitted by highlander
Savoy cabbage rolls stuffed with turkey sausage, rice, scallions, and celery, simmered in a rosemary-thyme tomato sauce. A lighter version of classic stuffed cabbage.
YIELD
1 servingsPREP
30 minCOOK
60 minREADY
90 minThese cabbage rolls use tender Savoy leaves instead of regular green cabbage, and the difference is real. Savoy has crinkled, pliable leaves that wrap without cracking and turn silky when simmered in sauce.
The filling is spicy-sweet turkey sausage mixed with cooked rice, chopped scallions, celery, and plenty of parsley, bound with a beaten egg to hold it all together. Each leaf gets two tablespoons, folded envelope-style, and placed seam-side down in a single layer in the skillet.
The Savoy sauce is blended canned tomatoes with a pinch of sugar, rosemary, and thyme. It’s simple, but it does exactly what it needs to do. The shredded inner cabbage leaves get scattered on top before everything simmers covered for 30-40 minutes.
Kitchen Tips
- Boil the whole cabbage for 10 minutes to soften the outer leaves. Don’t try to remove them raw or they’ll tear.
- The greener your Savoy cabbage, the more tender and flavorful the leaves will be.
- Drain the browned sausage on paper towels before mixing with the rice. Excess grease makes the filling heavy and the rolls soggy.
- Place rolls seam-side down in a single layer so they don’t unravel during simmering.
Variations
- Use Italian pork sausage if turkey sausage isn’t available. Hot or mild, your call.
- Add ¼ cup grated Parmesan to the filling for a cheesy twist.
- Swap rice for cooked quinoa for extra protein and a nuttier texture.
Ingredients
Directions
Loosen cabbage core with paring knife.
Plunge whole cabbage into pot of boiling water.
Boil 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, 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.
Pour Savoy sauce over rolls.
Sprinkle with shredded inner cabbage leaves.
Cvoer skillet and simmer 30 to 40 minutes.
Before serving, sprinkle with remaining one-half cup parsley.
SAVOY SAUCE: Purée 1 large can peeled tomatoes in blender or food processor with 1 teaspoon sugar.
Add a generous pinch of dried rosemary and thyme, or fresh herbs of your choice.
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