1 head of savoy cabbage (or white)
400 g of rice (or 2 cups)
600 g of minced pork
500 ml of vegetable or meat broth
tomato sauce :
1 passata di Pomodoro,150 ml vegan cream,150 ml water, salt and pepper to season.
Mix all together in the pot, bring to boil. Once is boiling lower the flame, mix 2 tbsp corn starch with little bit of cold water and add to the sauce,keep stirring until will thicken.
1.Cut out the rigid cone from the cabbage (this should also loosen the edges of the leaves).2. If you choose savoy cabbage, you can gently separate the individual leaves. (If the outer leaves are ugly, they can be thrown away.)3. Pour water into a large pot and bring it to a boil.4. Blanch individual leaves in portions until they are glassy and soft. (I put about three leaves in the water and cook for about 3 minutes).5. Pull out the leaves and let them cool down.