+For the cabbage
°450g (1 pound) ground beef and veal mix
°1 large savoy cabbage
°500 ml (2 cups) homemade or store-bought tomato sauce
°250 ml (1 cup) beef broth
°30 to 45 ml (2 to 3 tbsp) olive oil (optional)
+For the stuffing
°125 ml (1/2 cup) finely chopped onion
°1 clove garlic, finely chopped
°125 ml (1/2 cup) cooked rice
°60 to 125 ml (1/4 to ½ cup) grated cheddar cheese or parmesan cheese
°2 ml (1/2 tsp) salt
°2 ml (1/2 tsp) allspice (allspice)
°5 ml (1 tsp) dried thyme
°1 ml (1/4 tsp.) sriracha sauce or other hot pepper, to taste
Preheat the oven to 350°F.
Combine all the stuffing ingredients in a large bowl.
Add the meat and mix well. Refrigerate.
Do a cooking test with a small amount of the mixture. Adjust seasonings as needed.
Cut the base of the cabbage and remove 12 leaves using a knife.
Remove or thin the central rib.
Blanch the leaves for 2 to 4 minutes in a saucepan of salted boiling water in 3 stages.
Drain the leaves and spread them in a large platter. Let cool.
Mop the leaves well.
Place 60 ml (1/4 cup) of stuffing at the base of each leaf. Roll up, folding in the sides.
Spread the tomato sauce and beef broth in a 22.5 x 32.5 cm (9 x 13 in) baking dish.
Season and add 30 to 45 ml (2 to 3 tablespoons) of olive oil (optional).
Place the cabbage rolls on the sauce, in a row. Pepper.
Cover with aluminum foil and bake for 45 minutes.
Uncover and place under the broiler for 5 to 7 minutes to brown the top.
Serve 2 to 3 rolls per serving with the tomato sauce. Serve with rice, mashed potatoes and/or a green salad.