1 Savoy cabbage

1/2 cup (125 ml) of orzo pasta, uncooked

1 leek, washed and sliced

1/4 cup (60 ml) olive oil

1/2 fennel bulb, thinly sliced

3 cloves garlic, finely chopped

1 red bell pepper, cored and sliced into strips

2 packages 227 g sliced white mushrooms

300 g medium-lean ground pork

1/2 teaspoon (2.5 ml) dried basil

1/2 teaspoon (2.5 ml) dried oregano

1 egg

Salt and pepper

28 oz (796 ml) California crushed tomatoes

1/2 cup (125 ml) white wine

In a saucepan, place the whole cabbage. Cover three quarters up with water. Bring to a boil and simmer for 25 minutes. Drain and let cool.

Cook the pasta in boiling salted water. Drain well. Set aside. Oil lightly to keep the pasta from sticking.

Preheat the oven to 180° C (350 °F).

In a saucepan, sauté the leek in the olive oil for about 2 minutes. Add the fennel, garlic, bell pepper and mushrooms. Sauté the vegetables over high heat until their moisture evaporates and they brown lightly. Remove the vegetables and let cool in a bowl. Add cooked pasta, meat, herbs and egg. Blend well. Season with salt and pepper. Set aside. In the same pan, add the tomatoes and white wine.

Place the cabbage on a flat work surface. Carefully open the cabbage, leaf by leaf, without detaching them from the heart. Open about a dozen leafs. You must remove enough leaves to be able to then close the cabbage on the stuffing. With a knife, remove the core of the cabbage and keep it for soup.

Stuff the centre of the cabbage leaves and close over the filling to reshape the cabbage. You can tie with a string, if needed.

Place the cabbage in the tomato sauce in the pan. Cover and bake for about 1 hour.

Cut into wedges and serve with the tomato sauce.

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