Cook farro according to package directions, then set aside in a large mixing bowl.
Prepare an ice water bath to shock the cabbage leaves in.
Cook farro according to package directions. While farro is cooking, rinse cabbage under cold water. Discard any dark green or torn outer leaves.
Bring a large pot of water to a full rolling boil. Use a pair of large tongs to submerge the cabbage under water for 1-2 minutes. Use tongs to gently remove 6 of the outer leaves. Immediately place them into the ice water bath to stop the cooking process, then place leaves on a rimmed baking sheet lined with paper toweling to collect excess water.
Coarsely chop a wedge of the remaining cabbage until you have 1/2 cup of small, bite-sized pieces.
Place the cooked sausage, chopped cabbage, carrots, fennel seed (if using), salt, and pepper into a large bowl with the cooked farro; stir to combine. In a separate bowl, whisk together tomato sauce, stock, balsamic vinegar, and oregano, and set aside.
Place 1/3 cup of filling onto the bottom third of each cabbage leaf (the part closest to you). Fold in the sides and then roll the cabbage up tightly around the filling (like you would roll a burrito). Lay rolls in a single layer in the bottom of a large heavy pot, then pour the sauce over the top of them.
Turn heat to high and bring the sauce to a boil, then immediately reduce heat to a simmer, place lid on the pot, and cook for 20 minutes.
Use tongs to remove rolls from the sauce and transfer them to a serving platter. Serve with the sauce, and garnish with Parmesan cheese and parsley, if desired.
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