1 medium head of Savoy cabbage
It may take more than one head of cabbage so have a second one on hand, just in case.
3 tbsp oil
2 medium onions, diced
4 cloves of garlic
1/2 tsp salt
3 pounds of ground Turkey (or beef)
4 hot Italian sausages (if you can get meat, even better)
3 700 ml tins of pasta sauce
1 1/2 c. of cooked rice
1 tbsp dried basil
1 tbsp dried oregano
Remove the meat from the sausage casing and set aside.

In a sauce pan, sauté onions and garlic then add the salt, ground turkey and sausage meat.
Cook until brown.
Add 1 tin of the pasta sauce (or enough to moisten)
Add rice and herbs and simmer for 20 minutes over low heat.

Cut the core out of a plump Savoy cabbage.
I prefer this type as it makes rolling easier.
Place cabbage in pot and cover with boiling water.
Leave 10 minutes to limp the leaves then drain.
Chill with cold water and separate the leaves.
If needed, shave the spine of each leaf, if left too thick rolling will be impossible!
Mould about 3 tbsp of stuffing into a sausage shape and place one on each leaf.
Fold side edges in and roll up but not too tightly.
Place rolls in a baking dish.
Add remaining pasta sauce.

I like to add a tin of the zestier sauces, it adds a little ‘spice’!!

Cover and bake for 2 hours in a 325° oven.