For the Cabbage

• 
  

  1 large head of green cabbage

  
  
• 
  

  Salt for blanching water

  
  

For the Sauce

• 
  

  2 tbsp olive oil

  
  
• 
  

  3 cloves garlic, minced

  
  
• 
  

  1 (28-oz / 800 g) can crushed tomatoes

  
  
• 
  

  1 (14-oz / 400 g) can tomato sauce or passata

  
  
• 
  

  1 tbsp tomato paste (optional for richness)

  
  
• 
  

  1 tsp sugar (to balance acidity)

  
  
• 
  

  1 tsp dried oregano

  
  
• 
  

  1 tsp dried basil

  
  
• 
  

  Salt & pepper to taste

  
  
• 
  

  ½ cup water or broth

  
  

Optional Toppings

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  Fresh basil or parsley

  
  
• 
  

  Extra Parmesan

  
  

Instructions

1. Prepare the Cabbage

1. 
   

   Bring a large pot of salted water to a boil.

   
   
2. 
   

   Remove the core of the cabbage.

   
   
3. 
   

   Place whole cabbage in boiling water for 2–3 minutes.

   
   
4. 
   

   Peel off softened outer leaves with tongs.

   
   
5. 
   

   Continue blanching until you have 12–14 large leaves.

   
   
6. 
   

   Trim thick rib on each leaf so it rolls easily.