Baked cabbage and sausage lasagna rolls

Name: Baked cabbage and sausage lasagna rolls
Ingredients: 3 tablespoons oil; 1 large onion (200 g); 2 medium carrots (200 g); 6 thin smoked sausages; 1.5 kg tender cabbage or sauerkraut; 2 bay leaves; 1 teaspoon dried thyme; 1 can of 400 g diced tomatoes; 150 ml red wine; 250 ml water; 1 teaspoon salt for the cabbage; 1/2 teaspoon pepper for the cabbage; 20 lasagna sheets; 3000 ml water for boiling the pasta; 1 tablespoon salt for the pasta water; 15 g fresh dill; 1 tablespoon oil for greasing the dish; 1 tablespoon flour; 4 eggs; 2 tablespoons sour cream with at least 20% fat; 1/4 teaspoon salt for the eggs; 1/4 teaspoon pepper for the eggs; 100 g sour cream for serving

Diverse - Baked cabbage and sausage lasagna rolls by Jana F. - Recipia

Baked cabbage and sausage lasagna rolls are cooked upright, with a cabbage filling and eggs browned on top. The tomatoes and sour cream set with the eggs between the rolls, while the cabbage lasagna rolls stay full of filling in the middle. I prefer tender cabbage with fine ribs, because it softens evenly between the lasagna sheets. Prep: 30 minutes. Cook: 103 minutes. Rest: 20 minutes. Total: 153 minutes. Serves: 8. About 550 kcal and 22 g protein per serving.

Ingredients

3 tablespoons oil
1 large onion (200 g)
2 medium carrots (200 g)
6 thin smoked sausages
1.5 kg tender cabbage or sauerkraut
2 bay leaves
1 teaspoon dried thyme
1 can of 400 g diced tomatoes
150 ml red wine
250 ml water
1 teaspoon salt for the cabbage
1/2 teaspoon pepper for the cabbage
20 lasagna sheets
3000 ml water for boiling the pasta
1 tablespoon salt for the pasta water
15 g fresh dill
1 tablespoon oil for greasing the dish
1 tablespoon flour
4 eggs
2 tablespoons sour cream with at least 20% fat
1/4 teaspoon salt for the eggs
1/4 teaspoon pepper for the eggs
100 g sour cream for serving

Preparation

1. Chop the onion and cabbage, grate the carrots on the coarse side of a grater, and finely chop the sausages. Allow 30 minutes for preparation, including rolling them up. 2. Heat 3 tablespoons of oil in an ovenproof pot and sauté the onion, carrots and sausages for 10 minutes, stirring until the vegetables soften and the sausages are browned. 3. Add the cabbage, bay leaves, thyme, 300 g of tomatoes, red wine, 250 ml of water, 1 teaspoon of salt and 1/2 teaspoon of pepper. Bake at 180°C for 60 minutes, until the cabbage is soft and the liquid has reduced. 4. Meanwhile, boil the lasagna sheets for 8 minutes in 3000 ml of water with 1 tablespoon of salt. Transfer them to cold water, then cut each sheet in half lengthwise. 5. Stir the chopped dill into the cabbage and leave it to cool for 20 minutes. Grease an oven dish with 1 tablespoon of oil and sprinkle with 1 tablespoon of flour. 6. Fill the lasagna sheet halves with cabbage and stand the rolls upright, side by side. Put the remaining cabbage in the gaps between them. 7. Beat the eggs with the sour cream, 100 g of tomatoes, 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Pour the mixture between the rolls. 8. Bake at 180°C for 25 minutes, until the eggs have set and the top is browned. Serve the rolls hot, with 100 g of sour cream on the side.

Notes

You can use gluten-free lasagna sheets instead of regular ones. Boil them for as long as the package says, since the time varies between brands. This dish contains gluten, dairy and eggs. If using sauerkraut, taste it before adding salt and rinse it only if it is too salty, then drain it well. Very fatty sausages can leave a lot of fat in the pot; remove the excess after browning them, before adding the cabbage. I used a tart dish, and in a round pan the rolls are easy to arrange in a circle. Put cold sour cream on the table to serve alongside the rolls. Keep leftovers covered in the fridge for up to 3 days and reheat only the portion you are serving. For tender cabbage with tough leaves, slice the thick ribs more thinly than the rest of the leaf.