Packed full of vegetables and flavoured with aromatic spices, these sausage-stuffed cabbage rolls simmered in soup and stock will become your new go-to winter dinner.
1 savoy cabbage
8 Italian-style sausages
2 zucchini, grated
2 red onions, very finely diced
8 cloves garlic, minced
Sea-salt flakes and freshly ground black pepper
¼ cup extra virgin olive oil
1 red capsicum, diced
1 green capsicum, diced
2 sticks celery, diced
1 Tbsp sweet paprika
1 tsp ground cumin
¼ tsp caraway seeds
¼ tsp chilli flakes
410g can condensed cream of celery soup
1½ cups chicken stock
½ bunch parsley, finely chopped
½ bunch thyme, finely chopped
Steamed rice and lemon cheeks, to serve
Use a small knife to remove cabbage core, then gently separate 20 large leaves. Blanch leaves in a large saucepan of rapidly boiling salted water for 3 minutes, until tender. Drain well, then refresh under cold running water.
Remove sausage casings, then break sausages into small pieces in a large bowl. Add the zucchini, half the onion and half the garlic, and season. Mix well, then roll into 20 even balls. Cut away the large central rib from cabbage leaves, then wrap around sausage balls to enclose.
Heat oil in a large heavy-based saucepan over medium heat. Cook remaining onion and garlic with capsicum and celery for 5 minutes, until softened. Add spices and cook for 2 more minutes.
Add soup and stock to the saucepan and bring to a simmer, stirring. Season, add cabbage rolls, then fit lid. Cook for 25 minutes. Scatter with herbs, then serve with steamed rice and lemon cheeks.
For more of Fast Ed's delicious recipes, pick up a copy of the May issue in selected newsagents and supermarkets or buy online today!