Makes 4 servings

Ingredients

• 8 fresh poultry sausages
• 1 cabbage
• 1 turnip
• 4 slices of bacon
• 50g Olive oil
• 1 clove of garlic
• 1 small onion
• 4 tablespoons of tomato pulp
• 1 deciliter of white wine
• 1.5 deciliter of water
• Salt, Pepper, Nutmeg

Preparation

Blanch the cabbage leaves in salt water for 5 to 10 minutes.

In a pan put sliced, onion, garlic clove and olive oil. Just cook. Add tomato pulp and wine. Cover the pan and let braise over low heat while rolling the sausages every 2 savoy cabbage leaves, hold the rolls with a toothpick.

Enter the sausage rolls in the pan and pour over water. Season with salt, pepper and nutmeg and cook covered for about 40 minutes.