Stuffed cabbage

Preparation:

Preparation: Soak the buns in a little warm milk. Trim any damaged outer leaves from the cabbage, then wash it well and plunge it, whole, into boiling salted water, cooking for about 15 minutes. Meanwhile, let the minced meat flavor in the butter together with the skinned sausage. Extract the cabbage, drain it well and place it on a plate. With extreme delicacy, spread the cabbage leaf by leaf, reaching up to the heart. Remove it with a small knife (without damaging the core so as not to 'pierce' the cabbage) then chop it finely and put it in a bowl. Add the browned meats, the bread rolls well squeezed and crumbled, a teaspoon of minced garlic and parsley, the cheese, the egg, salt and pepper. Mix all the ingredients well until you get a homogeneous mixture. Then introduce it with a spoon inside the cabbage, also distributing it between one leaf and another. Then close the cabbage, 'pack' it in a clean cloth and tie it, then immerse it in boiling salted water. Cook for 1 hour then extract the preparation and remove the cloth.