Milanese-Style Savoy Cabbage

Directions

1Clean the cabbage leaves and cook them in lightly salted boiling water. Remove before they are fully cooked, drain them, cool them, wring them out, and finely chop them.

2Saute the sausage and remove from pan. In the rendered fat, sauté the chopped mixture of onion, carrot and celery into a casserole. Leave to cook until lightly golden, and then add the stock. When it comes to the boil, add the second chopped mixture of parsley and sage, then the cabbage, return the sausage to the pan. Season with salt and coarsely crushed pepper. Finish off the cooking and leave to gain flavor and finish with heavy cream. Serve with a generous helping of grated Parmesan.