I used savoy cabbage since you can separate the leaves without blanching or freezing. I then trim the stems and take off the bottom part to facilitate rolling and for presentation.

The filling is fresh ground pork, ground chuck, onions, lots of garlic, thyme, herbs de province, pepper, salt and worcestershire.

The sauce is crushed tomatoes, tomato sauce, green peppers, onion and garlic powders, oregano and EVOO Simmered for 20 minutes, then put under and over the rolls in the pan. Baked for 1.25 hours at 325. - sw