Cabbage Rolls Filled with Blood Sausage
Cabbage rolls filled with blood sausage is a recipe featuring fresh ingredients from the meat category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 large cabbage leaves
- Salt
- 200 g blood sausage
- 1 apple
- 1 Shallot
- 2 tbsp clarified butter
- 1 tsp freshly chopped rosemary
- Salt
- pepper (ground)
- 200 g veal patty
- applesauce
- onion marmalade
- rosemary
Instructions
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1.
Preheat the oven to 180°C fan.
-
2.
Wash the cabbage and blanch in salted water for 3-4 minutes. Rinse, dry with a towel, and cut thick leaf strips flat. Dice the blood sausage without skin. Wash, peel, quarter the apple, remove core, and dice small. Peel and finely dice the shallot. Sauté together with the apple and blood sausage in 1 tbsp hot clarified butter. Remove from heat, stir in rosemary, salt, and pepper. Let cool and spread the veal patty on the center of each leaf. Fold edges and roll up. Secure with toothpicks and brown all sides in remaining hot clarified butter in an oven‑proof pan. Finish cooking in the oven for about 10 minutes.
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3.
Serve optionally over apple compote, garnished with onion marmalade and rosemary.
