Sausages wrapped in cabbage
There are days when I feel like cooking something simple, but with a combination that always turns out great: sausages wrapped in cabbage, boiled in a tomato sauce with onion, wine, and spices. I made this recipe when I had fresh sausages in the fridge and a few cabbage leaves left over from making stuffed cabbage. It doesn’t require many ingredients or complicated techniques. It’s prepared directly on the stovetop, without turning on the oven, and doesn’t take much time to prepare.
Quick Info
Total time: about 1 hour
Preparation time: 15 minutes
Cooking time: 40-45 minutes
Servings: 4
Difficulty: easy to medium
Main dish recipe, suitable for lunch or dinner
Ingredients
4 fresh pork sausages (not smoked)
8 large cabbage leaves (pickled or sweet, according to preference)
1 onion
2 garlic cloves
100 ml white wine
100 ml tomato juice
paprika (spicy or sweet, according to preference)
1 bay leaf
oil
salt
pepper
Preparation method
1. Prepare the cabbage leaves. If using pickled cabbage, just separate them and blanch them in boiling water for a few minutes, like for stuffed cabbage, to make them flexible and not tear when wrapping. Place them on a towel and let them cool slightly.
2. Keep the sausages whole. Wrap each sausage in two cabbage leaves, without the need for ties or toothpicks. Set aside.
3. In a fairly large pot, heat a drizzle of olive oil. Add the finely chopped onion and garlic, also finely chopped. Sauté on low heat until the onion becomes translucent.
4. Sprinkle in the paprika and add the bay leaf. Pour in the tomato juice. Season with salt and pepper, then mix everything for a few minutes to combine the flavors.
5. After 3-4 minutes, add the white wine and a cup of water (about 200-250 ml). Stir gently.
6. Place the cabbage-wrapped sausages in the sauce, side by side. The sauce should cover at least half of the rolls. If needed, add a little more water.
7. Put a lid on and simmer over moderate heat for about 40 minutes. Occasionally, turn the sausages to the other side to ensure they cook evenly and do not stick.
8. They are ready when the cabbage is soft and the sauce has reduced. The sausages should be well cooked without breaking.
Why I make this recipe often
It’s a quick recipe for when I crave something hearty but don’t want to spend much time preparing. It works with any fresh sausages and doesn’t require complicated sides. It remains tasty even after cooling.
Tips and variations
Tips
Use the thinnest cabbage leaves possible, so they wrap easily around the sausages.
If the cabbage is too sour or salty, blanch it in two waters.
Turn the sausages halfway through the cooking time to prevent sticking and ensure they cook well all over.
Substitutions
Sweet cabbage can also be used, blanched in water with salt and a little vinegar.
Pork sausages can be replaced with chicken sausages, but they will have a different texture and taste.
If you don’t have white wine, use extra water, but the wine gives the sauce a rounder flavor.
Variations
You can add a little tomato paste to the sauce for a thicker texture.
Those who prefer a spicy taste can add hot paprika or fresh chopped chili.
Serving ideas
They go well with fresh bread, polenta, or even plain rice.
They can be served hot, with a little sauce on top.
They pair well with simple pickles.
Frequently asked questions
How thick should the cabbage leaves be?
Ideally, they should be thin so they don’t weigh down the roll too much and cook well. If they are too thick, they can be thinned with a knife.
Can I use smoked sausages?
You can use them, but the flavor will be more intense and the sauce might become too salty. Adjust the salt as needed.
Do I need to pierce the sausages?
It is not necessary. If you leave them whole and do not pierce them, they will remain juicier.
Can I use frozen cabbage?
If you have frozen cabbage leaves, thaw them completely first and blanch them if needed.
What white wine goes well?
A simple dry or semi-dry white wine, there’s no need for anything expensive or very aromatic.
Nutritional values
Estimation for one serving (out of four, without sides):
Calories: 360-400 kcal
Protein: 16-18 g
Fat: 28-32 g
Carbohydrates: 7-10 g
Values vary depending on the sausages, the type of cabbage, and the amount of oil. It’s a hearty recipe due to the meat, and the cabbage adds fiber and volume without many calories.
Storage and reheating
It can be kept in the fridge for 2-3 days, in a covered container. Reheat on low heat, covered, with a little sauce or water added, so the cabbage doesn’t dry out. The recipe is not suitable for freezing, as the cabbage changes texture and the sausages may become dry. It’s best consumed within the first two days.
Ingredients: 4 fresh pork sausages, 8 large cabbage leaves, 1 onion, 2 garlic cloves, 100 ml white wine, 100 ml tomato juice, paprika, 1 bay leaf, olive oil, salt, pepper
