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1
First, make the filling for the Stuffed Cabbage Leaves: Put the bread cubes in a small mixing bowl, add the milk, and leave the bread to soak until it is completely saturated.
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2
With your hands, squeeze out the excess milk.
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3
Discard the milk and add the soaked bread to a large mixing bowl with the meat, parsley, sage, garlic, sugar, salt, and pepper.
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4
Mix well, cover with plastic wrap, and refrigerate.
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5
Bring a pot of water to a boil and prepare a large bowl full of ice water.
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6
Add the cabbage leaves to the pot and blanch them in the boiling water just until they are slightly wilted, about 1 minute; drain them and immediately transfer the leaves to the ice water.
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7
When the leaves are cold, remove them from the water and pat them dry.
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8
With a small, sharp knife, cut the thick part of the stem from each cabbage leaf.
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9
Place a heaping 1/2 cup of the filling in the center of each cabbage leaf.
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10
Fold the sides of the leaf over the filling, overlapping them slightly, and then, starting at the stem end, roll up the leaf into a compact bundle.
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11
Set aside.
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12
Preheat the oven to 400 degrees F.
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13
Meanwhile, make the sauce: Heat a large heatproof saucepan over medium-high heat.
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14
Add the olive oil, onion, and garlic and saute until the vegetables are translucent.
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15
Add the tomato paste and paprika and saute briefly.
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16
Then, stir in the chicken stock, tomato sauce, balsamic vinegar, sugar, and sage.
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17
Season, to taste, with salt and pepper.
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18
Simmer for 5 minutes.
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19
Arrange the stuffed cabbage leaves neatly in a single layer in the saucepan.
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20
Bring the sauce back to a boil.
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21
Transfer the pan to the preheated oven and bake until the bundles are cooked through and firm to the touch, 25 to 30 minutes.
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22
To serve, use a large spoon to transfer the rolls to a platter or individual heated plates.
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23
Spoon the sauce over and around them.
