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, until wilted, and spread out on towels so that they dry and cool.

Make filling: Place bread scraps in the bottom of a large bowl and pour milk over. Let sit for a few minutes, then mash it gently with a spoon until a paste forms. Mix with sausage meat, herbs, parmesan and a pinch or two of salt and black pepper.

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 to make it easier. Form the filling mixture into a golf ball-sized round. Wrap cabbage leaf around it and pin at the top with a toothpick. Repeat with remaining leaves and mixture.

Make the sauce: Prepare your tomatoes by breaking them up with your hands, running them through a food mill, or roughly chopping them in the can with scissors. In a heavy saute pan or a medium Dutch oven, heat olive oil over medium heat. Add the garlic and saute for about 30 seconds, then add the tomatoes, bringing the sauce to a gentle boil. Season with salt if needed. Add cabbage packages, arranging them carefully in the pan so they all fit, cover the pot and gently simmer them for 25 minutes. Remove the toothpicks and carefully turn the rolls over, cooking for another 25 minutes. Remove the lid and simmer for another 10 minutes to cook off some of the wetness. Let the flavors settle for 15 minutes before serving.