°1 kale
°500g sausage meat
°1 onion
°1 garlic clove
°1 egg
°2 tbsp. Breadcrumbs
°2 tbsp. tsp olive oil
°2 can peeled tomatoes
°20cl Tomato sauce


Removing stalk from your cabbage, removing first leaves & strip it. Remove the large ribs from your cabbage leaves.
In  pot, boil  quantity of water. Immerse cabbage leaves in portions of 4 & blanch them for 10 mijn. Refresh them in ice water to maintain their color.
In a bowl, mix the sausage meat, egg, breadcrumbs, salt and pepper.
Assemble 2 cabbage leaves. Fill the center with stuffing then close to form a paupiette. Repeat these operations for the other rolls.
Remove the first skin from your onion and chop it. Pass your garlic clove through a garlic press to extract the pulp. Fry the garlic and onion in the olive oil with a little salt for 3 minutes, taking care to stir regularly to avoid coloring.
Add the peeled tomatoes and the tomato sauce then continue cooking over low heat. Add salt and pepper.
Pour your sauce into the bottom of a baking dish. Place your stuffed cabbage rolls on this bed. Cover with aluminum foil and bake at 180°C for 50 minutes.

Enjoy !