Stuffed cabbage parcels Alessandria style

White and green cabbage are among the few vegetables found in January in our vegetable gardens; after the first frosts, they become crispy. In our cuisine, as well as being consumed as a salad topped with Bagna Cauda or anchovies, cabbage is cooked to make “sancrau” or stuffed with cotechino sausage. This dish was very popular in the past and is renowned all over Piedmont and the neighbouring regions although the recipe does vary from one area to another. In the Alessandria area, the most common recipe includes sausage and roast meats in the stuffing. It is cooked in a pan.