Chou farci

• 1 firm cabbage
• 1 lb (500 g) sausagemeat
• 1

Blanch the cabbage in boiling salted water for 15 minutes, drain well, reserving the cooking water, and allow to cool.

Cook the sausagemeat in a little of the cabbage water for 15 minutes. Mix with the bread, garlic, parsley, salt and pepper. Remove some of the cabbage leaves and trim off any tough pieces.

Place 1