Sausages with Savoy Cabbage - Recipe 👨‍🍳🍷

 Sausages with Savoy Cabbage - Recipe 👨‍🍳🍷

This sausage and Savoy cabbage recipe is a classic that never fails. With tomato, bacon, and basmati rice, it's a complete meal, ideal for sharing with the family.

Ingredients: 2 medium vine tomatoes, 2 tbsp olive oil, 6 fresh sausages, 80g bacon strips, 1 onion, 6 cloves garlic, 1 stalk celery, 2 carrots, 1 bay leaf, 1 tsp salt, 1 pinch freshly ground pepper, 1 medium Savoy cabbage (15 leaves), 3 tbsp tomato pulp, 1 pinch thyme, 250g basmati rice, 1 pinch Salt

Preparation

Separate the cabbage leaves, wash them, and trim the stalks. Choose the twelve largest leaves without tears and blanch them in boiling water for about 6 minutes. Cut the remaining leaves into julienne strips and set aside.

Twist the fresh sausages in half and cut them to obtain twelve sausages.

Brown them on all sides in a deep frying pan with olive oil for about 10 minutes. Remove them to a plate and add the bacon to the pan. Add the finely chopped onion and garlic cloves and the celery stalk cut into thin slices. Cook over medium heat until the onion is translucent.

Peel the carrots, cut them into cubes, and add them to the pan. Add the tomato, cleaned of seeds and chopped into small pieces, the bay leaf, a teaspoon of salt, and pepper. Cover and cook over low heat.

Meanwhile, wrap each sausage in a cabbage leaf and secure with a toothpick.

Add the tomato paste to the pan and mix well. Add the sausage rolls and julienned cabbage to the mixture. Add two to three sprigs of thyme and cook, covered, over medium-low heat for about 30 minutes, or until the cabbage is tender.

Meanwhile, prepare the basmati rice in plenty of boiling water seasoned with the remaining salt for 12 minutes.

Serve the sausages with the rice sprinkled with chopped scallions.