Sausage-Stuffed Cabbage Rolls
These delectable tapas offer a wonderful contrast between the savory goodness of sausage and the sweetness of cabbage leaves. They're at their best when served immediately.
Ingrediënten
Makes: 16 Tapas
- 8 cabbage leaves
- 1 pound sausage links approximately 8 sausages
- 2 large eggs lightly beaten
- All-purpose flour for coating
- Olive oil for frying
Instructies
- In a small saucepan, place the cabbage leaves with enough water to cover them.
- Bring to a boil over high heat, then reduce the heat to medium and simmer until the leaves become tender, which takes about 15 minutes.
- Drain the leaves and cut each one in half lengthwise.
- While the cabbage leaves are cooking, heat a medium skillet over medium heat.
- Add the sausage links and cook, turning occasionally, until they are nicely browned.
- Ensure not to overcook them.
- After cooking, cut each sausage link in half crosswise.
- In a medium skillet, heat at least 1/2 inch of olive oil over medium-high heat, or better yet, use a deep fryer set at 365°F.
- You'll know the oil is ready when a cube of bread turns light brown in 60 seconds.
- Place the beaten eggs and flour in separate shallow bowls.
- To assemble the tapas, wrap each cabbage leaf around one piece of sausage, folding in the sides, and then rolling it up.
- Dip each roll in the beaten egg, coat it with flour, and carefully place it in the hot oil.
- Fry the rolls, turning them occasionally, until they turn a beautiful golden brown.
- Once done, let them drain on paper towels to remove any excess oil.
Notes / Tips / Wine Advice:
Serve these delightful sausage-stuffed cabbage rolls while they're hot and crispy.
Note: These tapas make for a fantastic appetizer or snack, and they're sure to be a crowd-pleaser. Enjoy!
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