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1
Discard any damaged outer leaves of cabbage and cut away enough of the core to make the leaves easy to remove from the head.
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2
Carefully remove and reserve the 12 largest leaves and set the heart aside.
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3
Cut out the thick, lower part of the central rib in each of the 12 leaves without disturbing the shape of the leaves.
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4
Chop these rib sections with the cabbage heart.
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5
You should have about 5 cups.
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6
Set aside.
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7
Bring the water to a boil in a pot.
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8
Add the 12 cabbage leaves, and bring the water back to a boil.
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9
Place an inverted plate on top of the leaves to keep them submerged in the water, and boil them gently for 10 minutes.
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10
Drain the leaves in a colander, and immediately place them in a pot of cold water to cool them.
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11
When the leaves are cool, lift them out of the water as carefully as possible, gently shake off excess water, and spread them out on a flat work surface.
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12
In a skillet, heat the oil until hot but not smoking.
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13
Add the onion and saute it for 1 minute.
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14
Stir in the garlic, and cook the mixture for a few seconds; then add the reserved chopped cabbage and 1 cup of water.
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15
Bring to a boil, cover, and boil gently for 10 minutes.
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16
Most of the moisture should have evaporated; if it has not, remove the lid, and cook until the mixture is just slightly moist.
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17
Transfer the cooked cabbage mixture to a bowl.
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18
When it is cool enough to handle, add the sausage, salt, pepper, allspice and parsley, and mix well.
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19
Finally, add the bread crumbs and mix them in lightly.
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20
Divide the sausage mixture among 9 of the cabbage leaves, spooning it onto the center bottom of each leaf.
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21
(Although the outer leaves of the cabbage are large enough to contain a serving of the filling, the interior leaves are smaller, and you may need to use 1 1/2 or 2 of them together to contain a portion of the filling.)
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22
Fold in the sides of the leaves, and roll them tightly to enclose the filling.
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23
You should have 9 individual cabbage rolls, 1 1/2 per person.
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24
In a large skillet, arrange the cabbage rolls in one layer, with seam side down, and pour the chicken stock around them.
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25
Bring to a boil, cover, reduce the heat, and cook gently for 45 minutes.
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26
You should have about 1 cup of juice remaining around the rolls.
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27
Divide the cabbage rolls among six plates, spoon some of the juice over them, and serve immediately.
