Stuffed whole cabbage

Slice the sausage casing and break the meat up.

Dice the ham small, mince the onions, mash the garlic and mince the parsley.

Bring a big pot of salted water to the boil.

Frying pan over medium heat; break up the sausage meat and saute until it begins to brown lightly, about five or six minutes, then lift into a big bowl leaving the fat in the pan.

Brown the ham lightly in the same fat and add it to the bowl.

Cook the two cups of minced onions 8 to 10 minutes until tender and lightly browned, then add to the bowl.

Beat the parsley, cooked rice, sage, caraway, mashed garlic, salt, pepper and the egg into the meat and onions.

Wash the cabbage, cut out the core two to two and a half inches deep and discard tough or wilted outside leaves.

Peel the leaves off carefully without tearing them down to the small inward-bending heart.

Drop the leaves into the boiling water 3 to 4 minutes until pliable enough to bend without breaking.

Boil the salt pork slices 10 minutes, drain, rinse in cold water and set aside on paper towelling.

Render the sliced onion and carrot in two tablespoons of pork fat.

Lightly butter the charlotte mould, lay several strips of pork in the bottom and cover with the browned onions and carrots.

Line the bottom and sides with the greenest leaves curve side down, stem up; season with salt and pepper.

Spread stuffing over the lower third of the leaves, cover with more leaves, season, and keep layering, slipping leaves down the sides so they stay covered.

Stop when the mould is filled to within half an inch of the top, finish with a layer of leaves and lay the salt pork on top.

Pour in stock to come about an inch from the top, bring to a simmer on the stove, cover with parchment and the lid.

Braise in the oven, preheated to 400F and turned down to 350 once it simmers, for two and a half to three hours, basting occasionally and topping up with stock if the liquid drops below halfway.

Drop the tomatoes in boiling water for 10 seconds, peel, halve crosswise, squeeze out seeds and juice and chop roughly.

Render a tablespoon of pork fat in a sauce pan over low heat, add the quarter cup of minced onions, cover and cook 10 minutes until tender and translucent, not brown.

Add the mashed garlic, the tomatoes, the sage, salt and pepper, cover and simmer 10 minutes, then take off the heat.

Holding the lid on the mould, drain the cooking liquid into the tomato sauce and simmer until it thickens lightly.

Remove the pork and vegetables from the top, pat the pork dry and brown it lightly in a frying pan.

Turn the cabbage out onto the serving plate, lay five pieces of pork on top and spoon the sauce around the edge.

Toss the boiled buttered potatoes with parsley and serve alongside; decorate the cabbage with parsley.