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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2711Aweb01.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=8003286&pid=8003622§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2711Aweb01.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}Wash the cabbage. Put it into a large pot, core side down, and cover with water. Cover the pot and bring to a boil. Lower the heat to a simmer, and cook for 10 minutes. Stab the cabbage in the core with a large fork and remove it from the water. Cool under running water. Gently peel off as many leaves as you can, one at a time, cutting them free from the core. Repeat the process until you are down to the small inner leaves. Save these and the core to chop and use in a soup. Set the individual leaves aside while you make the filling.Heat the oil in a large skillet over medium high heat and add the onions and carrots. Cover, and cook the vegetables until they begin to soften, about 5 minutes, stirring often. Stir in the garlic and a pinch each of salt and pepper, and cook for 1 minute more. Put these vegetables into a large bowl and add the spinach, ground meat and sausage, if you are using it, 3/4 cup of the Parmesan, the cured meat, bread crumbs, sage, thyme, pepper, and eggs. If you are using all beef and no sausage, add 2 teaspoons of salt; if you mix in sausage, 1 1/4 teaspoons of salt should be sufficient.
To assemble the cabbage rolls, use about 2/3 cup of filling for large leaves and about 1/4 cup for smaller appetizer rolls. (a little bit unclear: will there be enough small leaves to use up all the filling as appetizers? what do you do with the large leaves? and vice versa) Place the filling on the base of each leaf, fold in the sides, and roll the leaf up to make a tight packet (see illustration). As you complete them, place each roll, seam side down, into a large baking dish, casserole, or Dutch oven. Continue until all the filling is used up.
Preheat the oven to 325F.
Pour the stock and wine over the cabbage rolls and scatter the bay leaves in the pan. Cover the pan with foil or with a lid, if it has one. Bake for 1 1/2 hours or until the cabbage rolls are quite tender. At this point, the stuffed cabbage may be cooled and refrigerated to be rewarmed later.
Remove the cabbage rolls with a slotted spoon, letting any liquid drain back into the pan. Put the number of rolls you need to serve into a broiling pan. Allow 2 large rolls for a main course, or 1 or 2 small rolls for appetizers. Sprinkle with the remaining Parmesan cheese. Broil in a preheated broiler for 2 minutes or so to brown the cheese lightly. Serve the rolls in shallow bowls with some of the broth. A good accompaniment for a main course would be boiled red potatoes, served in the same bowl.
If you are rewarming cabbage roolls, spoon some of the sauce over the rolls. Warm briefly in a microwave or covered on top of the stove for 10 minutes or so. Finish them under the broiler with grated cheese as described above.
**In Italy, Savoy cabbage is preferred, but you can also use ordinary green cabbage. Use smaller leaves if you want to make appetizer-sized cabbage rolls, large leaves if you want to serve the rolls as a main course. The rolls can be made up and frozen for later use, and leftovers warm up well, see below.
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