1 head savoy cabbage

3 slices country white bread

1/4 lb bacon

3 sprigs fresh thyme

1 lb ground pork or pork sausage

4 sage leaves

1 onion

12 oz tomato sauce

2 cloves garlic

Salt and pepper

In a pot large enough to comfortably hold the whole cabbage, bring salted water to a full boil. Blanch the cabbage for about 10 minutes. Drain thoroughly in a colander.

Dice the bacon and cook over medium heat until the fat is rendered. Add the chopped onion and garlic and cook until softened. Turn up the heat and add the pork. Fry until the meat is lightly browned. Remove the crust from the bread, and break it into small pieces. Add it to the meat mixture. Chop the herbs, and add them along with salt and pepper. Allow to cool a bit.

Place the cabbage in a large baking dish, core end down. Gently fold back the leaves flat. Place the stuffing mixture into the center of the cabbage. Fold the leaves back into their original shape, forming a closed head. Tie with twine to hold the shape. Pour the tomato sauce around the cabbage. Cover, and place in a pre-heated 375 degree oven. Bake for thirty minutes. If the sauce seems to thick, thin with a little water. Bake for thirty more minutes. Remove from the oven and let it rest about 10 minutes. Remove the twine, and cut the cabbage into wedges. Serve with the sauce spooned liberally over the top.