A cabbage roll that’s not rolled up…
I’m Polish so I absolutely love cabbage, especially cabbage rolls. However, making cabbage rolls ain’t no small feat! They’re quite time consuming to make, so generally my family makes them in large batches that we can freeze. They last for months, but what happens when you’re craving cabbage rolls and you’ve run out? Well this deconstructed cabbage roll recipe is perfect for a weekday night. You’ll still get the same flavours, but it’s ready in a fraction of the time.
My aunt’s classic cabbage roll recipe uses half pork half ground beef, but this simple deconstructed cabbage roll skillet can be made with whatever meat you have available. I used hot Italian sausage, but if I had my choice of any meat I would definitely recommend a pork and beef combination.
When cooking the cabbage, the length of time 100% depends on how crunchy or soft you like your cabbage. I personally like a bit of crunch in this skillet, even though the classic recipe has very soft cabbage. If the cabbage is cooked until soft, all the textures will be very similar in this dish, so keep that in mind.
Deconstructed Cabbage Roll
- Small pot
- Large pan
- ½ cup cooked rice any rice, cooked in vegetable broth
- ½ small green cabbage shredded
- 2 cloves garlic minced
- 1 medium yellow onion diced
- 1 medium carrot grated
- 2 tbsp olive oil
- 1 tsp herbs de provence
- 3 hot Italian sausages removed from casings
- ¼ cup vegetable stock
- 1 tsp salt
- 1 tsp pepper
- Cook half a cup of rice in vegetable stock in a small pot. Cook according to package instructions and set aside when ready.
- In the meantime, remove the sausage meat from the casings and cook on high heat for about 6 minutes until browned. Remove cooked sausage from the pan and set aside.
- In the same pan, sauté onion in the olive oil on medium heat for 2 minutes. Then add the garlic, salt, pepper and herbs de provence and continue to sauté for 1 minute. Next, add the carrot and cabbage and continue to sauté for approximately 6 minutes.
- Add the cooked sausage, rice and vegetable broth to the pan. Reduce to a simmer and cook for an additional 10 minutes until the broth reduces.