Carefully remove the outer leaves from a Savoy cabbage, keeping them whole, and blanch for 1-2 minutes in a large pan of boiling water.
Remove and refresh in cold water, then pat dry on kitchen paper. Remove most of the hard stalk, leaving the leaves as intact as possible.
For the stuffing, make coarse breadcrumbs from 2-3 slices of bread in a food processor, then soak in 50ml milk to soften. Add this to a
finely chopped onion, a grated carrot, 400g sausage meat (simply remove the skins from good pork sausages) and a ½ tsp dried mixed herbs.
Season with salt and freshly-ground black pepper and mix well. Divide the mixture into small balls, and use to stuff the softened
cabbage leaves, rolling into little parcels, and place, join side down, in a casserole dish. Make a sauce by melting a knob of butter,
adding a couple of Tbs plain flour and cooking this for a few minutes. Tip in a Tbs tomato purée and 500ml chicken stock, bring to a simmer
for a few minutes, then pour over the cabbage rolls. Cover and bake in a 170°C oven for 40 minutes. Serve with polenta, made according
to the packet, adding a knob of butter and a handful of grated parmesan cheese.