Savoy cabbage rolls with sausage and Formagella

I remove 12 leaves from a Savoy cabbage and wash them.

I bring water to the boil and blanch the leaves for 5 minutes.

I drain them and leave to dry on kitchen paper.

I remove the tough central ribs.

I crumble the sausages into a bowl.

I dice the sandwich bread and soak in a little milk.

I add the squeezed bread, a little salt and pepper, Parmesan and chives to the sausage and mix well.

I overlap 2 cabbage leaves. I divide the filling into 6 portions, shape balls and put 3 cheese cubes in the centre of each.

I close each ball around the cheese.

I wrap it well in the leaves to form a parcel and tie with kitchen string.

I brown a garlic clove in extra virgin olive oil in a pan, add the rolls and brown them, turning often. I add vegetable stock or water and cook covered for about half an hour, adding more stock if needed and then reducing it. Once ready, I remove the string and serve with a drizzle of oil.