Green sausage rolls with esamora: a recipe for a tasty and fibrous version
1. **Preparing the cabbage:**
– Separate the Savoy cabbage leaves and blanch them for 2-3 minutes in boiling salted water. Then rinse them with cold water and leave to drain.
2. **Preparing the filling:**
– Heat olive oil in a pan and fry finely chopped onion and garlic until golden.
– Add sausage meat and fry until well done.
– In a bowl, mix the fried meat, egg, grated scamorza cheese, breadcrumbs, salt and pepper.
3. **Stuffing cabbage leaves:**
– Place a spoonful of filling on each cabbage leaf and roll it up. Fold the ends inwards so that the filling does not fall out.
– Place the cabbage rolls in a baking dish lined with baking paper.
4. **Baking:**
– Preheat oven to 180 °C 
.
.– Drizzle the cabbage rolls with olive oil and sprinkle with grated Parmesan.
– Add chicken stock to the dish to keep the cabbage rolls juicy.
– Bake for about 30-35 minutes until the cabbage rolls are golden and soft.
5. **Serving:**
– After baking, leave the cabbage rolls to cool slightly and serve warm.
