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italian stuffed cabbage

italian stuffed cabbage Recipe

  • 1 large savoy cabbage
  • 7-ounce (200-gram) hunk of bread (see above), crusts cut away, torn into small scraps (youll have about 3 loose cups of scraps)
  • 2/3 cup (approximately 150 ml) whole milk
  • 14 ounces (400 grams) or approximately 4 plain pork sausages (I used sweet i.e. non-spicy Italian), casings removed
  • 1 small sprig of sage, finely chopped
  • 1 small sprig of rosemary, finely chopped
  • 2 tablespoons grated parmesan
  • Salt and freshly ground black pepper, to taste
  • 1 28-ounce can peeled plum tomatoes
  • 2 tablespoons (30 ml) olive oil
  • 1 clove garlic, peeled and minced
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