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1
To make the stuffing: Pour the milk over the bread chunks in a bowl, and let them soak for a few minutes, until completely saturated.
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2
Using a food processor, mince the pancetta, onion, carrot, celery, and garlic into a fine-textured pestata.
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3
You should have about 2 cups total.
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4
Pour the 3 tablespoons of olive oil into the heavy pan, and set over medium-high heat.
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5
Scrape in 1/2 cup of pestata, and cook for a few minutes, stirring frequently, until it starts to dry and stick on the pan bottom.
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6
Crumble the sausage into the skillet, and cook, stirring, until all the meat is sizzling and no longer pink, about 5 minutes.
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7
Season with 1 teaspoon salt, and pour in the white wine.
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8
Bring to a boil, and cook until the wine has evaporated completely.
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9
Remove from the heat, and immediately scrape the sausage into a large bowl to cool.
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10
Meanwhile, preheat the oven to 375.
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11
Fill the big pot with water, and bring to a boil.
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12
When the meat has cooled, squeeze the milk from the soaked bread (catch it in the bowl, and use it for another purpose).
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13
Crumble the softened bread over the sausage, and combine them with your hands, then work in the beaten egg, chopped parsley, and grated cheese, tossing all together into a loose stuffing.
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14
To prepare the cabbage: Pull off and discard any bruised or torn outer leaves.
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15
Cut out the core of the cabbage, and separate the largest leaves from the head, keeping them intact.
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16
Lay each leaf flat, outside up, and with a sharp paring knife shave off the raised ridge of the rib at the leaf base.
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17
When youve trimmed twelve good-sized leaves (and a few extra) for the rolls, slice the remaining cluster of small inner leaves into shreds about 1/4 inch wide.
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18
Drop the big, trimmed leaves into the boiling water, and blanch them until soft and quite floppy, about 7 minutes.
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19
Cool them in a bowl of icy water; drain well, lay them on paper towels, and pat dry.
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20
Return the big saute pan to the stove (wipe out any browned bits), pour in the 1/4 cup olive oil, and turn on medium-high heat.
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21
Stir in the remaining pestata, and cook until dried and sticking, about 4 minutes.
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22
Toss in all the shredded cabbage and 2 1/2 teaspoons salt, and cook, stirring, until the cabbage starts to wilt.
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23
Pour in the white wine, raise the heat to bring it to a boil, then lower the heat and simmer the sauce for 10 minutes or so, to blend the flavors.
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24
As the sauce simmers, make the cabbage rolls.
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25
Lay out each softened leaf with its shaved rib side down.
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26
Take about 1/3 cup of stuffing in your fingers, form it into a plump log, and lay it on the leaf.
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27
Roll the bottom of the leaf over the filling, tuck the sides in, and roll up tightly the rest of the way.
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28
When all the polpette are formed, lower the heat under the sauce and place each roll in the saute pan, seam side down.
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29
Pour in the stock, submerging the rolls, heat to a bubbling boil, and put on the pan lid.
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30
Set the pan in the oven to braise the rolls for an hour.
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31
Remove the lid, and push the rolls down in the sauce, which will have reduced.
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32
Bake, uncovered, for another 30 minutes or so, until the sauce has reduced and thickened and the tops of the rolls are nicely caramelized.
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33
Serve in a warm bowl with some of the sauce, accompanied by rice, potatoes, or polenta.
