Cabbage rolls

Cabbage rolls
  • 45

    min prep time
  • 2h

    min cook time
  • 6-8



  • 1 large Savoy cabbage, washed with leaves detached
  • 1 648ml jar of Stefano Tomato Basil sauce
  • 1 lb ground beef
  • 1 lb ground pork
  • 2 eggs
  • 1 medium onion, finely minced
  • 2 garlic cloves, finely minced
  • 1 tsp salt
  • 1 tsp ground black pepper
  • ½ cup long grain white rice, uncooked


  1.  Blanch cabbage leaves in salted boiling water for 1-2 minutes.
  2.  Heat sauce in a saucepan, Set aside while preparing stuffing for rolls.
  3.  For the stuffing, in a large bowl, combine beef and pork, eggs, onion, garlic, salt, pepper and rice. Mix well.
  4.  Remove part of the stems from the leaves with a thicker base, without tearing the leaf portion.
  5.  Preheat oven to 350°F (180°C). 
  6.  In a 9X13 inch baking dish, spread a thick layer of sauce. 
  7.  Place a cabbage leaf in front of you, stem towards the bottom and take a generous amount of stuffing (depending on the size of the leaf, between 2 tbsp and a ½ cup). Shape the stuffing into a football form and place at the stem end of the leaf. 
  8.  Fold the bottom of the leaf and fold over the stuffing. Fold in the sides of the leaf onto the stuffing and continue rolling upwards to form a tight, solid roll. 
  9.  Place the roll, joint on the bottom, onto the sauce in the baking dish. Repeat until the baking dish is full (make sure the rows of cabbage rolls are very tight, to fit as many as possible).
  10.  Finish by covering the rolls with the rest of the sauce and covering the dish with aluminum foil. If the dish is very full, make sure to place the baking dish on a cookie sheet before putting in the oven, to avoid spillage.
  11. Bake in the oven for 2 hours.