MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Savoy Cabbage Rolls
  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
       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.