Directions

Prepare cabbage

1. Bring a large pot of salted water to boil. Discard any messy or broken outer cabbage leaves and carefully peel 12 nice, large leaves. (I think the cabbage can tell if you’re in a rush and will tear more easily. Work carefully. That said, a torn leaf will hardly ruin the dish.) Blanch leaves for about 30 seconds to 1 minute (you can do a few at time), until wilted, and spread out on towels so that they dry and cool.

Make the filling:

1. Place bread scraps in the bottom of the large bowl and pour milk over. Let sit for a few minutes, then mash it gently with a spoon until something close to a paste form. Mix with sausage meat, herbs, parmesan, and a pinch or two of salt and black pepper; I find this easiest with a fork or bare hands.

Make the cabbage rolls:

1. Lay your first cabbage leaf on the counter. If it doesn’t want to lay flat, pare away some of the thickest stalk (with a paring knife or vegetable peeler) to make it easier. Form some of the filling mixture into a golf ball-sized round. Wrap cabbage leaf around it (see Note about shape up top) and pin at the top with a toothpick. Repeat with remaining leaves and mixture.

Make the sauce:

1. In a heavy saute pan with a lid or a medium (5 to 6-quart) Dutch oven, heat olive oil over medium heat. Add the garlic and saute for about 30 seconds (just until golden, not a moment longer) then add the tomato sauce, bringing the sauce to a gentle boil. Season with salt if needed. Add cabbage packages, arranging them carefully in the pan so they all fit, cover the pot, and gently simmer them for 25 minutes. Remove the toothpicks and carefully turn the rolls over, cooking them for another 25. Remove the lid and simmer for another 10 minutes to cook off some of the wetness. They’re all cooked now, but if you can rest them for another 15 minutes before eating them, the flavors settle and they become even better.