Cabbage rolls with a difference.
A different idea
I had been reading the many and varied hubs on making Cabbage rolls. They were all very interesting and they looked really delicious. I didn't have many of the ingredients that were listed so I thought I would use what I had. I had cabbage, which was a start. I didn't have rice or beef or pork but I did have potatoes, onion and pork sausage, and I had a tin of vegetable soup. O.K. Nothing to lose, I'll try these, I thought. Well, I made the cabbage rolls and they were absolutely gorgeous. This is my recipe.
Draining the sausage
I heated a frying pan, put a teaspoon of oil in and diced the sausages into it, browning them nicely, then letting them get cold on a piece of kitchen paper. In a separate saucepan I boiled the potato and the onion in salted water. I set all of this aside to cool, then simmered the cabbage leaves for a few minutes until they were soft and pliable. Then I let them cool down.
Once the potato, onion and sausage were cold I chopped the sausage very small then mashed them together with the onion and potato, broke an egg into it and mixed it all up. Then I added salt and pepper to it.
Spreading a softened cabbage leaf on the worktop, I spooned some of the mixture on to it. Then I folded the sides in and rolled it up. Once the rolls were ready I transferred them to an oven dish and opened the can of soup. I poured the soup over and under the rolls, covered them with tin foil , then put them in the middle of a preheated oven at gas mark 6, 200C for three quarters of an hour.
I was so pleased when I tasted these that I forgot to take the photo of the final product. This is a dish I shall certainly be doing again.
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