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Cabbage cigar rolls


25 to 30 minutes


75 minutes


About 15 to 16 cigars

Cabbage cigar rolls
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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.

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