Chou Farci à La Créole

• 1 large white cabbage
• ¾ of a lb. of sausage meat (see recipe for Chaurices)
• 1

Remove the coarse outer leaves of the cabbage and set them aside. Blanch the cabbage in boiling salted water for 8 to 10 minutes, and then drain thoroughly. Brown the finely chopped onion and garlic in butter, add the chopped tomato, stir well and add the sausage meat, the chopped herbs, bayleaf and chilli pepper, and season with salt and a