Ingredients
- 1 head of savoy cabbage (approx. 1,5 kg / to become 12 leaves)
- 12 fresh raw sausages (in total around 480 g)
- 1 carrot
- 2 onions
- 2 cloves of garlic
- 20 g olive oil
- 80 g pork bacon in cubes (optional)
- 200 g tomato sauce (canned)
- 50 ml white wine
- salt, pepper
Preparation
1. Start by blanching the cabbage leaves, as this helps the leaves become more pliable for rolling and leaves from tearing. Submerge whole head of cabbage in a big pot of boiling water for about five minutes. Let the cabbage drain and then carefully peel 12 leaves from the head. Trim the stems slightly.
2. Place the sausage on top of the cabbage leave, roll the "stem" of the cabbage leaf over the sausage first, then fold the sides in, and finally, roll it closed. Use toothpicks to help close the roll if needed.
3. Peel carrot, onions and garlic and finely cut. Add onions and garlic to the pot together with the olive oil and bacon cubes (if desired). Heat the pot on the highest level up to the roasting window.
4. Open lid and stir, add tomato sauce, white wine, carrot. Close the lid and roast until the turning point is reached.
5. Open lid, then snuggle the cabbage rolls into the pot over the tomato sauce. Season with salt and pepper. Cover with the Secuquick lid and close.
6. Heat the pot on the highest level up to the turbo window, switch to a low level and cook for approx. 10 min in the turbo area.
7. After cooking is finished, switch off the Navigenio, place the pot on the inverted lid and allow it to depressurize by itself.
8. Remove the Secuquick and serve the stuffed cabbages with white rice and sauce.
Tip
- This is a delicious traditional Portuguese stuffed Cabbage rolls recipe made with fresh sausage, in tender cabbage leaves with a sweet and tangy tomato sauce. A full flavor comfort food recipe perfect for the cold fall and winter months. Serve warm with white rice.
This recipe has been tested and approved by AMC.
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