Stuffed Cabbage Rolls in Tomato Sauce

Method

1. Blanch the central leaves of the cabbage in salted boiling water until tender.
2. In a bowl, mix the ground pork, eggs, salt, pepper, grated pecorino, and breadcrumbs to form the filling.
3. In a saucepan, sauté a garlic clove in olive oil, then add the tomato passata. Season with salt, pepper, and basil (optional). Simmer for a few minutes.
4. Place a portion of the filling in the center of each cabbage leaf. Fold the sides over and roll up tightly.
5. Tie each roll with kitchen string to secure.
6. In a pan, brown the rolls on all sides in olive oil. Add the prepared tomato sauce and let simmer until cooked through.