Categories: Vegetables 
      Yield: 1 servings 
  
      1 lg Savoy cabbage (the greener 
           -the better) 
      3    Links spicy-sweet sausage, 
           -preferably reduced-fat 
           -turkey sausage 
      1 T  Vegetable oil 
      1 sm Bunch tender scallions, 
           -green part only, chopped 
    1/4 c  Finely chopped celery with 
           -leaves 
      1 c  Chopped parsley, divided 
      2 c  Cooked rice 
      1    Egg, beaten 
           Salt to taste 
           Pepper to taste 
  
  Loosen cabbage core with paring knife. Plunge whole cabbage into pot 
  of boiling water. Boil gently 10 minutes, or until leaves begin to 
  soften. Drain cabbage; carefully remove large outer leaves (about 
  10). Shred inner leaves. While cabbage is boiling, break sausage 
  casings and saute meat in oil until brown. Drain on paper towels. In 
  large bowl, mix rice with sausage, scallions, celery, 1/2 cup 
  parsley, and egg. Season to taste. Put about 2 tablespoons rice 
  mixture in center of each leaf. Fold leaves, envelope style, and 
  place seam side down (in one layer) in large skillet. Pour Savoy 
  sauce over rolls. Sprinkle with shredded inner cabbage leaves. Cvoer 
  skillet and simmer 30-40 minutes. Before serving, sprinkle with 
  remaining one-half cup parsley. 
   
  SAVOY SAUCE: Puree 1 large can peeled tomatoes in blender or food 
  processor with 1 teaspoon sugar. Add a generous pinch of dried 
  rosemary and thyme, or fresh herbs of your choice.