italian stuffed cabbage

INGREDIENTS

• 1 large savoy cabbage
• 7-ounce (200-gram) hunk of bread (see above), 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 (I used sweet — i.e. non-spicy — Italian), 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