°1 savoy cabbage
°1 can of 28 oz. tomato
°1 can tomato sauce 398 ml,
°1 chop small onion,
°1 mince clove garlic,
°1 tbsp. Italian seasoning
Mix all the ingredients and heat for a few minutes and set aside.
2 pound lean ground beef (me pork and beef), 4 tranches chopped bacon, 1 egg, 2/3 c plain breadcrumbs, 1 onion, 1-2 garlic cloves, 1/2 tsp. dry thyme, 1 pinch cloves, 1/2 cup instant rice, 1/2 c chicken broth, salt / freshly pepper
* Methods :
In pot, heat water & blanch the cabbage leaves for 2-3 min. Taking them out & put them on paper towel. Putting rest of whole cabbage in pot of hot water & blanch to you are able to remove rest of cabbage leaves. Pat the rest of the cabbage leaves dry on a paper towel as well. Put aside.
In a bowl, putting meat(s) with the egg also breadcrumbs..
In skillet, sautée bacon to cooked but not crispy. Placing in bowl & skim off any excess bacon fat that remains in skillet. Then sweat onion and garlic with thyme and cloves for 1-2 min.
Adding 1/2 c rice with the 1/2 c chicken broth & mix. Cooking to the liquid is all by the rice. Set apart and let cool for a few min.
Then adding this mixture and the cook bacon to bowl of meat, season with salt and pepper and mix well with your hands until all the ingredients are well incorporated.
In rectangular gratin dish, spreading a few spoonfuls of tomato sauce in bottom. & stuff your cabbage leaves, making rolls and put in the dish. Then adding rest of the tomato sauce on top the rolls.
Baking at 350°F for 30 min and then lower oven to 325° for 1 hour more bake.