Blood Sausage Stuffed Cabbage

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Blood Sausage Stuffed Cabbage
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in

Ingredients

for
4
Ingredients
4 lg leaves Green cabbage
salt
200 grams Blood sausage
1 Apple
1 shallot
2 Tbsps clarified butter
1 tsp freshly chopped rosemary
salt
freshly ground peppers
200 grams Veal sausage
For serving
apple sauce
Onion jam
rosemary
How healthy are the main ingredients?
rosemarysaltAppleshallotrosemary

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F) convection.

2.

Rinse the cabbage and blanch in a pot of boiling salted water for 3-4 minutes. Drain, pat dry and cut out the thick veins. Remove the casing from the blood sausage and dice. Rinse the apples, peel, quarter and core. Cut apples into small cubes. Peel and finely chop the shallot. Sauté the shallot with the apple and blood sausage in 1 tablespoon clarified butter. Remove from heat, mix in the rosemary and season with salt and pepper. Let cool and put the filling on the center of the cabbage leaves, dividing evenly. Fold in the edges and roll up to enclose. Secure with toothpicks and brown on all sides in an oven-proof pan in remaining hot butter. Finish in the oven for about 10 minutes.

3.

Serve on apple compote and garnished with onion marmalade and rosemary, as desired.

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