BBQ Cabbage & Sausage Stuffed Rolls

photo credit here

Jessie posted this recipe and we really enjoyed it.  They also made great leftovers for lunches.

1 pound sausage, either raw or smoked
1/2 head green cabbage, shredded
1 tablespoon minced garlic
1 small white onion, diced (optional)
1 cup BBQ sauce
1/4 pound provolone cheese, thinly sliced (I used mozzarella)
Salt and pepper to taste
1 pound bread dough or 8 to 16 premade dough rolls, thawed
2 tablespoons unsalted butter, melted


Crumble the sausage into a large sauté pan and cook over medium-high heat until browned and completely cooked through. Drain the fat. Add the cabbage, garlic, and onion (if using) and cook over medium heat until wilted and soft. Add BBQ sauce and stir frequently until warm. Add the cheese to the pan and stir continuously so it doesn't stick or burn. When the cheese has just melted, remove pan from heat and set aside. Taste and add salt and pepper if necessary.

Preheat oven to 450°. Taking a small amount of dough (slightly larger than a clementine and smaller than a baseball) press it flat with your hands and pull gently on the sides — like you were making a mini pizza crust. Place dough in the palm of your hand or on a flat surface and spoon 1/4 cup of the mixture onto the dough. Working quickly pinch together the ends, folding them over gently to ensure they stay closed. Flip the ball over and rub gently on the counter in a small circular motion to regain its shape.


Lay each ball on a baking sheet covered in parchment paper that's been lightly floured (I just lightly sprayed my pan and they didn't stick at all). When tray is full, brush the tops with butter, sprinkle with salt and bake for 15 to 25 minutes until golden brown.


Allow to cool completely if freezing or refrigerating (otherwise the bread will get soggy) or enjoy while still warm!