Description
Savory cabbage rolls stuffed with a flavorful mixture of shrimp and sausage, simmered in a rich tomato sauce for a comforting and unique twist on a classic dish.
Ingredients
- 1 large head green cabbage
- 1/2 lb shrimp, peeled, deveined, and chopped
- 1/2 lb ground sausage (halal beef or chicken sausage)
- 1 cup cooked rice
- 1/2 small onion, finely chopped
- 3 cloves garlic, minced
- 1 egg
- 2 tablespoons chopped parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 cup chicken broth
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
Instructions
- Bring a large pot of water to a boil and carefully blanch the cabbage leaves for 2–3 minutes until softened. Remove and set aside.
- In a bowl, combine chopped shrimp, ground sausage, cooked rice, onion, garlic, egg, parsley, salt, and pepper.
- Place a portion of filling onto each cabbage leaf and roll tightly, folding in the sides.
- Heat olive oil in a large pot and lightly sear the cabbage rolls for 3–4 minutes.
- In a separate bowl, mix crushed tomatoes, tomato paste, chicken broth, paprika, oregano, and thyme.
- Pour the sauce over the cabbage rolls.
- Cover and simmer on low heat for 30–35 minutes until cooked through and flavors are well combined.
- Serve hot, spooning extra sauce over the rolls.
Notes
- Freeze cabbage head beforehand to soften leaves easily without boiling.
- Use pre-cooked shrimp for quicker prep.
- Add chili flakes for heat.
- Do not overfill the rolls to prevent tearing.
- These rolls freeze well for future meals.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Fusion