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Cabbage cigar rolls
Cabbage cigar rolls

Cabbage cigar rolls

Preparation 25 to 30 minutes
Cooking time 75 minutes
Servings 15 to 16 cigars


  • 1 medium cabbage


  • 227 g (1/2 lb) fresh mushrooms, minced
  • 30 ml (2 tbsp) butter
  • 500 ml (2 cups) tomato juice
  • 1 can, 796 ml (28 oz), diced tomatoes  
  • 45 ml (3 tbsp) lemon juice  
  • 60 ml (1/4 cup) brown sugar
  • 2 garlic cloves, minced
  • Salt and freshly ground black pepper


  • 1/2 onion, minced
  • 80 ml (1/3 cup) cooked rice
  • Salt and freshly ground black pepper
  • 1 egg, beaten
  • 725 g (1 1/4 lb) ground beef and veal, mixed


  1. Preheat the oven to 150°C (350°F).
  2. Cook the mushrooms in butter. 
  3. Pull off the cabbage leaves and blanch them in a large cooking pot with boiling salted water, for 3 to 4 minutes (to soften them). 
  4. In a saucepan, mix together all the sauce ingredients. Add the mushrooms.
  5. Simmer over medium heat for 15 to 20 minutes.
  6. In a bowl, mix together all the stuffing ingredients.
  7. Stuff each cabbage leaf with 30 to 45 ml (2 to 3 tbsp) of stuffing.
  8. Roll the leaves, folding the ends inwards to keep the stuffing in.
  9. Place the cigars in an oiled oven-safe dish. Top with sauce. 
  10. Cover with aluminum foil and cook in the oven for 1 hour.
  11. Top with sauce regularly.
  12. Remove from the oven. Serve.


Savoy cabbage may also be used - the stuffing may be prepared with either beef or veal only.

Availability in stores