Beef and cheese cabbage rolls

Boeuf Canadien
In collaboration
with Boeuf Canadien
  • Preparation 45 min
  • Cooking 2 h
  • Servings 4 to 6
  • Freezing Absolutely



  • 1 Savoie cabbage
  • One 648 ml jar marinara sauce by Stefano Faita
  • 375 g bacon
  • 600 g (1.3 lb) lean ground beef
  • 1 small yellow onion, finely chopped
  • 3 large garlic cloves, finely chopped
  • 1 cup (250 ml) grated sharp cheddar cheese
  • 1/2 cup (125 ml) grated Parmesan cheese
  • 1/2 cup (125 ml) uncooked basmati rice
  • 1/2 tablespoons (7.5 ml) Provence herbs
  • Salt and pepper from the mill



  • Cut the base of the cabbage and carefully remove 9 large leaves. In a saucepan filled with salted boiling water, blanch the leaves, a small amount at a time, for 2 minutes. Remove from water, drain and set aside.
  • Pour the sauce into a saucepan over medium heat and cook for a few minutes to heat only. Keep warm.
  • Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper and lay the bacon slices. Bake for 20 minutes, place on several sheets of paper towels and sponge the fat. Coarsely chop and place in a large bowl.
  • Add the rest of the ingredients, generously season with salt and pepper and mix with your hands for 2 minutes.
  • Preheat the oven to 350°F (180°C).
  • On a work surface, place a cabbage leaf stem side down. Using 1/3 to 1/2 cup of the meat mixture, form a small sausage and place at the base of the leave. Roll up tightly, rolling up the stuffing and folding in the sides. Continue with the rest of the leaves and stuffing.
  • In a large baking dish, pour the sauce and spread. Place the cigars on the sauce, seam side down, and cover the dish with aluminum foil. Place in the oven and cook for 2 hours. Let rest for a few minutes before serving!