BBQ Stuffed Rolls with Sausage and Cabbage


Happy Superbowl Sunday everyone!  Jess here.  

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I have a couple of favorites going today, and given it’s the Super Bowl, a couple of extra visitors to Sunday dinner.  Here’s what’s cooking:

Strawberry Rhubarb Crisp using the summer’s strawberries and rhubarb from the chest freezer.

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Slow Cooker Babyback Ribs picked up from the farmstand yesterday.  SO GOOD!

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Chili with Springdell ground beef and frozen Summer CSA corn and black beans, dehydrated Summer CSA swap box poblanos and jalapeños, as well onion from the Winter CSA.

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Pickled Sweet and Sour Lettuce

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Asian Slaw with Peanut Sauce (Looking at our archives, it looks like I never posted this one.  What a total oversight on my part!  It’s not much to look at but one of my favorites.  I will post it tomorrow for Meatless Monday).

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So now we come to a recipe I haven’t made before. I was going to make Nan’s Stuffed Cabbage Rolls, but then, what about a recipe where the cabbage is the stuffing?  I decided to try this recipe which comes from our friends at The Kitchn.  It is easily adaptable and they turned out quite delicious.  I must admit, I accidentally miscounted the bags of “Dell Dough” I had left in the chest freezer and found myself fresh out of bread dough.  Hence I rushed last minute to grab a can of those supermarket biscuits to make these.  (I know, you can flog me later, but they came out good.)

Ingredients:

1 pound sausage (I used Springdell Sweet Italian)

1/2 head of green cabbage, shredded

1 cup of barbecue sauce

3 cloves of minced garlic

1 medium diced onion

1 pound bread dough (or pre-made rolls)

Provolone cheese (I found this optional)

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Brown your sausage before removing it from the pan. Next add your cabbage, onion and garlic, cooking until tender and wilted.

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Stretch dough into a small round before spooning in sausage mixture.

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Wrap dough around mixture and pinch the ball shut. 

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Place facedown on a cookie sheet covered with floured parchment paper.

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Bake at 450 for 15 minutes or so, until golden brown. (Don’t get interrupted, these can over-brown very quickly).

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Look at that yummy stuffed goodness! I guess I can’t really call this a sandwich, the dough is more of a sheath with which to keep your fingers clean while eating this.  

I love how cabbage takes on the taste of whatever you’re cooking up with it.  The sausage and a bit of BBQ sauce really adds a nice flavor.  I made these with and without cheese, both were great.  I think I’m going to try bacon in these next time.  

Tonight, we were fortunate enough to have winners on this table!  Now let’s see who wins the big game! 


About Jess

Jess Anderson is the creator of CSA|365 and is passionate about the local food movement. A long time member of Springdell and a busy mother of two, Jess loves keeping her family fed by honest local food.