Cavolo Ripieno con Pollo e Salciccia

Cabbage Stuffed with Chicken and Sausage

1 cabbage
4 oz. butter
l/4 lb. sausage
4 tbs. grated Parmigiano
2/3 lb. cooked chicken, chopped
2 eggs, beaten
salt
pepper

Boil the cabbage in salted water, remove from the pot when still firm, and let cool. Remove the outer leaves of the cabbage and set aside. Brown the sausage and remove from its casing. Prepare a stuffing with the chopped chicken and the sausage, mix with beaten eggs, Parmigiano, and salt and pepper to taste. Place the cabbage in a greased baking dish and open the leaves with your hands, paying attention not to break the stems. Begin with a small ball of stuffing and rebuild cabbage head placing a small amount of stuffing between each layer of leaves. Finish with the outer leaves of cabbage and tie the cabbage with a string to keep it together. Sprinkle with butter and grated Parmigiano and bake for 30 mins. at 325ºF.