Cabbage Rolls

Delicious Cabbage Rolls! One of my husbands most favorite dishes (he loves almost anything that combines rice with ground meat).  Tonight we made cabbage rolls with BC Savoy Cabbage a tighter lighter cabbage.  I also mixed 1/2 ground beef with 1/2 ground pork, the result was delicious.

Cabbage Rolls
(makes 4 servings)
1 Tbsp. Oil
1/4 kg. Ground Beef
1/4 kg. Ground Pork
1 Tbsp. Fresh Basil, chopped
1 Tbsp. Fresh Oregano, chopped 
1 Cup Cooked Rice
1 Small Head of Cabbage
6 Diced Roma Tomatoes
Salt/Pepper to Taste

Bring large pot of water to boil. Preheat oven to 350 degrees Fahrenheit. Mix Ground Beef and Ground Pork with the cooked rice, set aside.  Add Salt and Pepper and 1/2 Tbsp of each basil and oregano.  Separate cabbage into individual leafs. Once water is boiling place cabbage leafs into the pot and blanch for 1 minute to soften. Drain and rinse with cold water. Lay out one cabbage leaf at a time and place a large spoonful of the meat and rice mixture onto each leaf. Fold top and bottom of the leaf into the middle and then start from one side and roll tightly to the other.  Place seam side down in large casserole pan.  Repeat. Spoon diced tomatoes over cabbage rolls, top with the rest of the basil and oregano and salt and pepper.  Bake in oven for 45 min. Let cool for 5 minutes before serving.