Stuffed cabbage leaves recipe | Gourmet Traveller

Ingredients

• 100 gm medium-grain rice (½ cup)
• 1 Savoy cabbage, core removed
• 1 tbsp olive oil
• 180 gm bacon, diced
• 1 onion, finely chopped
• 4 garlic cloves, finely chopped
• 800 gm pork and fennel sausages, skins removed
• 100 gm coarsely grated Gruyère
• 2 egg yolks
• ½ cup coarsely chopped flat-leaf parsley
• 4 thyme sprigs
• 350 ml white wine
• 50 gm butter, cut into cubes