adapted from Smitten Kitchen
1 large savoy cabbage
1/2 cup almond meal
1/2 cup almond milk, or other alternative milk of choice
4 mild Italian pork sausages, casings removed
4 sage leaves, finely chopped
1 sprig of rosemary, finely chopped
Salt and freshly ground black pepper, to taste
1 28-ounce can peeled plum tomatoes, roughly chopped
2 Tbsp olive oil
1 clove garlic, peeled and minced
Prepare cabbage: Bring a large pot of salted water to boil. Discard any messy or broken outer cabbage leaves and carefully peel 12 nice, large leaves. Blanch leaves for about 30 seconds to 1 minute (you can do a few at at time), until wilted, and spread out on towels so that they dry and cool.
Make filling: Combine almond meal and milk in a bowl. Stir in herbs, salt, and pepper. Mix with sausage meat, herbs, parmesan and a pinch or two of salt and black pepper; this is easiest with a fork or bare hands.
Make the cabbage rolls: Lay your first cabbage leaf on the counter. If it doesn’t want to lay flat, pare away some of the thickest stalk with a paring knife or vegetable peeler to make it more pliable. Form some of the filling mixture into a golf ball-sized round. Wrap cabbage leaf around it and pin at the seam with a toothpick. Repeat with remaining leaves and mixture.
Make the sauce: In a heavy saute pan with a lid or a medium (5 to 6-quart) Dutch oven, heat olive oil over medium heat. Add the garlic and saute for about 30 seconds until just golden. Add the tomatoes, bringing the sauce to a gentle boil. Season with salt if needed. Add cabbage packages with seam and toothpick facing up, arranging them carefully in the pan so they all fit. Cover the pot and gently simmer for 25 minutes. Remove the toothpicks and carefully turn the rolls over, cooking them for another 25. Remove the lid and simmer for another 10 minutes to cook off some of the wetness. At this point they are cooked and ready to serve, but if you can rest them for another 15 minutes before eating them, the flavors settle and they become even better.
Serve with pasta, mashed potatoes, or cauliflower puree.