Approximately 12 large Savoy cabbage leaves

1 onion, chopped

3 bacon slices, finely sliced

2 tablespoons (30 ml) olive oil

3 or 4 cloves garlic, finely chopped

1 lb (454 g) lean ground beef

3/4 cup (180 ml) long grain rice

1 teaspoon (5 ml) salt

1 teaspoon (5 ml) dry mustard

1/4 teaspoon (2.5 ml) dried thyme

3 cups (750 ml) tomato sauce

1/2 cup (125 ml) beef or chicken broth

8 bacon slices

Pepper Mill

With a knife, pare down the central stem at the base of each cabbage leaf.

In a large pot of boiling salted water, blanch the cabbage leaves until they are tender, about 5 minutes. Plunge into ice water and drain. Set aside.

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

In a large skillet, brown the onion and bacon in the oil. Season with salt and pepper. Add the garlic and sauté for about 1 minute. Allow to cool in a large bowl. Add the meat, rice, salt, mustard, thyme and 500 ml (2 cups) of tomato sauce. Season with pepper. Blend well with a wooden spoon or your hands. Set aside.

Spread the remaining tomato sauce and broth in the bottom of a 33 x 23-cm (13 x 9-inch) baking dish. Set aside.

Take a bit of stuffing and shape into a cigar shape. Place in the centre of a cabbage leaf, fold the sides toward the centre and roll. Put the cigars side by side in the baking dish. Add a slice of bacon on each roll. Cover with foil and bake for 1h30 to 2 hours until the cabbage becomes fork tender.

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