Sausage Stuffed Cabbage Rolls
1 large head of cabbage
1 pound sweet italian pork or turkey sausage
1/4-1/2 cup grated parmesan
4 slices bread
1/2 cup milk
2 cloves garlic
1 teaspoon rosemary
1 teaspoon salt
fresh pepper
1 large can (28oz) tomato puree
Fill a large pot or dutch oven with water and bring to a simmer. Peel away the largest leaves of cabbage, wash, and reserve for later. Place the head of cabbage in the simmering water and slowly and gently peel away the outer layers. I find using a pair of tongs and a knife or fork help. Set the leaves on a sheet pan to cool. Reserve 2 cups of the cooking liquid and discard the rest.
In a food processor place the onion and garlic. Pulse a few times and then add the fresh bread. Pulse a few more times and then dump into a large bowl. Add the paremesan, milk, rosemary, salt and pepper and mix thoroughly.
Layer the dutch oven with a few of the large green outer leaves. Trim a bit of the thick stem from the leaves and then place an ounce or two of meat mixture on each leaf and roll them up a bit like a burrito. Place them in the lined dutch oven and repeat with remaining leaves until you run out of filling or leaves.
Pour the can of tomato puree over the rolls and gently tip the pot around to distribute the sauce. Add some of the cooking liquid, about a cup or so, and tip to moisten all of the rolls. Add more if it looks to be too little. Heat over medium and simmer for 1 1/2 to 2 hours.