Some recipes don’t need a long ingredient list to feel like a full-on dinner plan. With this recipe, you get juicy sausage wrapped in oven-roasted red cabbage, with just enough olive oil and salt to make everything irresistible. They’re quick, hands-on in a fun way, and they work as a simple main dish with a side, or on an appetizer platter for sharing.
What Are Sausage and Red Cabbage Rolls?
Sausage and red cabbage rolls are a super minimalist dish with tender cabbage, sausage, and caramelized edges from the hot oven. Stuffed cabbage recipes show up in lots of cuisines, but this version is the weeknight shortcut, with no long simmering, no complicated filling, just roll and roast.
Pro Tips for the Best Sausage and Red Cabbage Rolls
- If your cabbage leaves crack when you fold them, dip them in boiling water for 30-60 seconds, then pat dry, and suddenly they’ll roll like a dream.
- When cutting sausages, aim for short, uniform pieces so every roll cooks at the same speed and looks neat on the tray.
- Tuck the sides of the roll in first, then roll forward, tight enough to hold, not so tight that the leaf tears.
- If you want deeper browning, turn the rolls halfway through cooking.
Frequently Asked Questions
Can I use a different type of cabbage?
Green cabbage works, but it may need a quick blanch to soften and prevent tearing. But red cabbage has a slightly firmer bite and roasts beautifully, which is why it’s perfect here.
What type of sausage works best?
Most sausages work, but slightly fatty varieties are ideal because they stay juicy during roasting. If your sausage is very lean, drizzle a bit more olive oil on the rolls to help them stay moist. Avoid extra-thick sausages unless you cut them smaller so they cook through.
How do I know the sausage is fully cooked?
The rolls should be sizzling, browned in spots, and the cabbage should look softened and roasted at the edges. If you’re unsure, cut one roll open, and there shouldn’t be any pink in the center of the sausage.
Why is my cabbage still too crunchy?
Red cabbage is naturally firm, so if the leaves are thick, they may need a little extra time. Next time, blanch the leaves briefly before rolling so they soften faster in the oven. You can also cover the tray loosely with foil for the first 10 minutes to soften the cabbage, then uncover to finish roasting.
How to Store Sausage and Red Cabbage Rolls
You can preserve this dish in the fridge for 3 days. Reheat in the oven to bring back the roasted texture, or use an air fryer for a quicker crisp edge. The microwave works, but the cabbage will soften more and lose some of that roasty bite. You can also freeze them for a month.
Ingredients
How to Make Sausage and Red Cabbage Rolls
Pull off large red cabbage leaves and spread them out on a cutting board. Slice out the thick, tough center rib and cut the sausage into short pieces that match your cabbage leaves.
Pull off large red cabbage leaves and spread them out on a cutting board. Slice out the thick, tough center rib and cut the sausage into short pieces that match your cabbage leaves.
Place a piece of sausage near the bottom of a cabbage leaf. Roll up snugly to form a tidy little bundle and secure with a toothpick. Repeat until you’ve used everything up.
Place a piece of sausage near the bottom of a cabbage leaf. Roll up snugly to form a tidy little bundle and secure with a toothpick. Repeat until you’ve used everything up.
Line a baking tray with parchment paper and arrange the rolls seam-side down so they don’t unravel. Drizzle with olive oil and sprinkle salt.
Line a baking tray with parchment paper and arrange the rolls seam-side down so they don’t unravel. Drizzle with olive oil and sprinkle salt.
Roast in a preheated oven at 220°C/428°F for 20 minutes. Enjoy!
Roast in a preheated oven at 220°C/428°F for 20 minutes. Enjoy!
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