Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Savoy cabbage (the greener 1/4 c Finely chopped celery with
-the better) -leaves
3 Links spicy-sweet sausage, 1 c Chopped parsley, divided
-preferably reduced-fat 2 c Cooked rice
-turkey sausage 1 Egg, beaten
1 T Vegetable oil Salt to taste
1 sm Bunch tender scallions, Pepper to taste
-green part only, chopped

Loosen cabbage core with paring knife. Plunge whole cabbage into pot
of boiling water. Boil gently 10 minutes, or until leaves begin to
soften. Drain cabbage; carefully remove large outer leaves (about
10). Shred inner leaves. While cabbage is boiling, break sausage
casings and saute meat in oil until brown. Drain on paper towels. In
large bowl, mix rice with sausage, scallions, celery, 1/2 cup
parsley, and egg. Season to taste. Put about 2 tablespoons rice
mixture in center of each leaf. Fold leaves, envelope style, and
place seam side down (in one layer) in large skillet. Pour Savoy
sauce over rolls. Sprinkle with shredded inner cabbage leaves. Cvoer
skillet and simmer 30-40 minutes. Before serving, sprinkle with
remaining one-half cup parsley.

SAVOY SAUCE: Puree 1 large can peeled tomatoes in blender or food
processor with 1 teaspoon sugar. Add a generous pinch of dried
rosemary and thyme, or fresh herbs of your choice.
Submitted By MICHAEL ORCHEKOWSKI On 11-21-94

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