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1
Make the cabbage rolls: Combine the bread and milk in a small bowl and soak 5 minutes.
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2
Squeeze the excess milk from the bread and transfer to a large bowl.
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3
Add the pork, beef, parmesan, eggs, parsley, cognac, oregano, garlic, nutmeg, 1 1/4 teaspoons salt and 1/4 teaspoon pepper; mix with your hands until combined.
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4
Cover with plastic wrap and refrigerate at least 30 minutes or up to 1 day.
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5
Meanwhile, bring a large pot of lightly salted water to a boil and fill a large bowl with ice water.
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6
Carefully separate the cabbage leaves (you will need 12 large leaves, or you can use 2 small leaves to make a large one).
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7
Working in batches, blanch the leaves until pliable, about 45 seconds, then remove with tongs and transfer to the ice water.
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8
Remove from the ice water, shake dry, then layer between paper towels to soak up the excess moisture.
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9
Trim the tough center stem from the bottom of each leaf.
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10
Shape the meat mixture into twelve 4-inch-long sausages.
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11
Lay out a cabbage leaf, then put a sausage on top lengthwise.
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12
Fold in the short ends of the leaf, then tightly roll up the leaf like a burrito.
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13
Repeat with the remaining cabbage leaves and sausages.
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14
Transfer the rolls to a plate and refrigerate until ready to cook.
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15
Fit a large, wide pot with a steamer insert and fill with 2 inches of water; bring the water to a boil.
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16
Arrange the cabbage rolls in the steamer insert, cover and reduce the heat to medium low; steam until the filling is cooked through, about 45 minutes.
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17
Meanwhile, make the sauce: Heat the butter in a saucepan over medium heat.
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18
Add the onion, garlic and red pepper flakes and cook, stirring occasionally, until the onion is soft, about 6 minutes.
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19
Add the cognac and simmer until almost evaporated, about 2 minutes.
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20
Add the tomatoes, 1 1/2 cups water, the oregano and 3/4 teaspoon salt; bring to a simmer and cook until slightly thickened, about 30 minutes.
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21
Transfer to a blender and puree until mostly smooth, then return to the pot; thin with up to 1/2 cup hot water, if desired.
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22
Season with salt.
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23
Bring just to a simmer and stir in a splash of cognac.
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24
Serve the cabbage rolls topped with the sauce, parmesan and parsley.
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25
Photograph by Con Poulos
