Secondi Piatti

SAUSAGE AND CANNELLINI STUFFED CABBAGE

By Apicius International School of Hospitality

TAG:

Antipasti /Inverno /

30 min 2/5 4/6 pp 20 min

Ingredients

— 6 Italian sausages

— 200g Cannellini beans (canned are great for this dish)

— 50g breadcrumbs

— 1 small bunch of parsley (chopped)

— 1 onion

— 1 savoy cabbage

— 700ml tomato sauce

— Salt and pepper

Working in a kitchen and being part of a team, a family alike each night before service we will sit down and enjoy a meal together, discuss the night’s menu, specials and jobs ahead. Generally a simple dish, one that is created in a moment, filling and flavourful is what we need to have the energy to get through the hours at work.
For lunch a pasta dish is normally the go to and dinner is enjoyed with some roasted meat and salad, but sometimes is also a great opportunity to get a little creative, invent and experiment and what better critics than the people you work with.
This dish was created as a reinvention of the Tuscan classic “Salsiccia e fagioli”, Sausage and Beans, cooked in a tomato sauce. Cabbage is in season and with a few sausages in the fridge, a can of cannalini beans (the small white Italian bean) and every Italian kitchen always having a pot of Salsa Pomodoro your mind just puts it all together.

This is what cooking is all about, the fun and enjoyment of creating, learning from the tradition and the past and making it your own, weather it works today or a disaster the next you learn from your mistakes and try again tomorrow. Lucky enough this dish turned out fantastic, with deep intense flavour and a delight to enjoy on any cold night and will defiantly fill the belly.

Procedimento

  1. This is a simple dish to prepare and packed with flavour. First you need to open your can on Cannellini beans and let them drain from the liquid and bring a pot of water to simmer. Remove the sausage meat from its skins, and then mix in your beans, chopped parsley.
  2. In a small pan on medium to low heat, sauté you diced onion, once soft and transparent transfer into you sausage mixture and season with salt and pepper. You will need to add breadcrumbs to firm up your mixture; if it is too soft or to dry your stuffing will fall apart (you may need to add less or more breadcrumbs depending).
  3. In a small pan on medium to low heat, sauté you diced onion, once soft and transparent transfer into you sausage mixture and season with salt and pepper. You will need to add breadcrumbs to firm up your mixture; if it is too soft or to dry your stuffing will fall apart (you may need to add less or more breadcrumbs depending).
  4. Bring a deep pan to medium heat, add a little olive oil, add your stuffed cabbage and give a little colour on both sides before adding your sauce, this will help make sure your filling is cooked through. Pour in your tomato sauce, making sure your packages are covered almost to the top, if you do not have enough sauce you can add a little water or stock to loosed up the sauce and make sure you cover the cabbage and season your sauce to taste.
  5. Bring to low heat and simmer for 20–30 minutes or until the sausage and cannelloni filling is cooked through. Remove your Cabbage rolls from the sauce and take off the string, cut in half and plate with your tomato sauce on top and serve.

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