°2 cabbage heads

2 lbs ground beef (or a veal/beef/pork mixture)


one egg

°1 garlic clove

°1 tbsp parsley

°Two onion slices, cut into cubes

°1-15 oz. tomato sauce can

°1-28 oz. mashed tomatoes in a can

14 cup tomato sauce (with meat)

°as needed, season with salt and pepper


Place the cabbage head in a saucepan of boiling water and peel the cabbage leaves one at a time.

Using a sharp knife, cut the rough end of a cabbage leaf.

Blend all ingredients except the 15-ounce can tomato puree and ketchup. Place a small amount (sausage size) on a cabbage sheet, roll like a fajita, and place seam side down in a casserole dish. On the bottom of the casserole, I put tomato sauce and one or two cabbage leaves.

Pour in the mashed tomatoes.

Cover and bake for 75 minutes at 375 degrees Celsius, then turn oven down to 325 degrees Celsius and bake for another 90 minutes, or until cabbage is tender. Soak for one hour.

Serve with tomato sauce.