Wood Family Farm


Merguez Cabbage Rolls
March 5, 2016, 6:40 am
Filed under: pork recipes, recipes | Tags: ,

Merguez Cabbage Rolls

Contributed by Wendy.

This recipe was contributed by one of our enthusiastic customers. Our  Merguez sausage is made from boar meat and is very lean. No extra seasoning is needed when using our Merguez sausage as the sausage itself offers adequate flavor. The spiciness of the sausage offers a warm comfort on those cool winter evenings.

Cabbage Rolls:
• 1 green cabbage, about 2 lb., bruised or discolored outer leaves discarded
• 1 lb. Wood Family Farm Merguez bulk sausage- sautéed
• 1/2 cup cooked rice
• 1/2 cup grated carrot
• 1 egg
• 3 + tablespoons fresh cilantro for a garnish
• Salt and pepper to taste

Red Sauce:
• 1 can (28 oz.) crushed tomatoes or one pint of home-canned tomatoes
• 1 12-ounce bottle or can of beer.
• You can use chicken broth or vegetable broth in place of beer
To make the cabbage rolls, bring a large pot of water to a boil over high heat. While the water is heating, sauté the sausage. Using a sharp paring knife cut out the core from the cabbage. Lower the cabbage into the boiling water and cook until the leaves soften, about 5 minutes. Remove and set aside to cool. When the cabbage is cool enough to handle, gently peel off 12 large outer leaves. Drain the leaves and let cool. Coarsely chop enough of the remaining cabbage to make 1/4 cup.

In a bowl, combine the chopped cabbage, cooked sausage, cooked rice, carrot and egg. Gently but thoroughly blend the ingredients. Divide the pork filling among the cabbage leaves. Fold the core end of each leaf over the filling, then fold in the sides and roll up the leaf. Set aside.

Preheat an oven to 325°F.

In a large pot over medium heat, prepare your red sauce. This sauce can be simple— I used a pint of tomatoes and a 12-ounce beer and simmered it down to thicken it. The tomatoes were from our garden and canned with the skins on, so I also used my hand blender to make the sauce smooth. Spice the sauce as you wish. I chose not to add any herbs to this, since the sausage in the cabbage rolls is already perfectly spiced. When the sauce has thickened to a consistency that you like, proceed with the next step.

Place the cabbage rolls, seam sides down, in a single layer in an oven-safe pan. Pour the red sauce over the rolls. Cover, transfer to the oven and bake until the cabbage rolls are tender, about an hour. Cabbage rolls can be served on a bed of rice, with the cilantro used as a garnish.

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