Every time I smell sausage and peppers, I get mentally transported to a summertime festa in Italy, and think of eating a salsicce panini from a food truck. So of course, the combo of the 2 ingredients mixed with other things is something I enjoy using. I was feeling like making something colorful and “spring’ish”, so I threw together these stuffed cabbage rolls. Super easy, quick, figure-friendly, and delicious. My ingredient amounts probably could’ve yielded 4 servings, but we like protein so…. there’s that. 🙂 Enjoy
Sassy Sausage Rolls
- 1 1/4 lbs Italian Chicken Sausage
- 1 Cup Chopped yellow bell pepper
- 1 Cup Chopped orange bell pepper
- 1/4 Cup Chopped Onion
- 1 Cup Chopped Sweet Potato
- Boiled Cabbage Leaves
- Tomato Sauce
Preheat your oven to 350 degrees and lightly spray a baking dish with nonstick spray. Coat the bottom with a couple spoonfuls of your tomato sauce. I make my own sauce… super easy with a little heat to it. If you need pointers on sauce, just ask. Heat a couple tbl. of olive oil and cook the sausage down. Remove and cook the sweet potato in the same pan, then mix in with sausage and cook the peppers and onions in same pan. Mix everything together and throw back in pan for a couple minutes to marry all the flavors together again. Set mixture aside.
Your cabbage leaves should be boiled, center vein cut out, and laid out flat. Depending on how large the leaves are, put a couple spoonfuls of sausage mixture and roll the leaves, securing them with toothpicks, and place seam side down in the baking dish. If your leaves are too small, make little cabbage purses instead! Don’t fear the toothpick… just secure your leaves verrrry well, and check yourself when you go to eat. Spoon the sauce over the rolls and cover the dish with aluminum foil. Bake for 35 minutes. You can uncover and broil for a couple minutes if you like the flavor and minor char that provides. Top with a little more sauce or parmesan if that’s your jam.