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Italian Stuffed Cabbage
http://smittenkitchen.com/blog/2013/02/italian-stuffed-cabbage/
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Photo © Deb Perelman
Ingredients
categorized
original
1 large savoy cabbage
7-ounce (200-gram) hunk of bread, crusts cut away, torn into small scraps (you’ll 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, 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
Ingredients
categorized
original
Produce
Garlic
(
1
clove
)
Plum tomatoes
(
1
28-ounce can
)
Rosemary
(
1
small sprig
)
Sage
(
1
small sprig
)
Savoy cabbage, large
(
1
)
Cooking & Baking
Olive oil
(
2
tablespoons
)
Salt and freshly ground black pepper
(
1
)
Bread & Baked Goods
Hunk of bread
(
7
ounce
)
Dairy
Parmesan, grated
(
2
tablespoons
)
Whole milk
(
2/3
cup
)
Other
14 ounces (400 grams) or approximately 4 plain pork sausages, casings removed
Preparation
Read recipe preparation on
smittenkitchen.com
Smitten Kitchen
smittenkitchen.com
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Social Stats
70.4
Rating
1-100
137
Tweets
1,734
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2
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Views
21
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Recipe Stats
Published February 18, 2013 (2 weeks ago).
55 people saved this recipe.
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