Stuffed Pork Cabbage


 1 head Savoy cabbage

 1 pound good ground pork (or beef)

 2 eggs

 3 scallions, sliced small

 4 cloves garlic, finely chopped

 ¾ cup grated Romano cheese

 1 handful parsley, chopped

1 quart of homemade marinara. I make mine with:

 28 oz. can of crushed whole San Marzano tomatoes

 olive oil

 chopped garlic

 fresh basil.

*** You can also use an outstanding store bought marinara sauce for convenience.


1. Bring a large pot of salted water to a boil.

2. Carefully separate the best 12 leaves from your Savoy cabbage.

3. Rinse and add them in batches, to the boiling water for 2 minutes.

4. Remove leaves and quickly rinse under cold water, then pat dry.

5. Mix the pork, scallions, eggs, garlic, Romano cheese and parsley in a large bowl. Season with salt and pepper.

6. Lay a leaf of cabbage on a cutting board, trim the thick stem at the bottom and place 2 generous tablespoons of the pork mixture in the middle. Roll up the leaf, tucking in the sides.

7. Place seam side down on a plate until all leaves are completed.

8. If your marinara is pre-made, pour it into the bottom of a heavy skillet with sides and a lid.

9. If you need to make your own marinara, pour ¼ cup olive oil into the bottom of the pan. Add 4 or 5 cloves of chopped garlic, let it sizzle a little then pour in the 28 oz. can of crushed tomatoes and 1 teaspoon of salt.  Add a few torn, fresh basil leaves.

10. Place the stuffed cabbage on top of the sauce, nestle them seam side down and turn heat to a low simmer, spoon the sauce over each bundle.

11. Place a lid on top and cook until meat is cooked through and cabbage is tender.

12. Garnish with fresh basil and grated Romano cheese.