Beat cream cheese until smooth . Add

`You will need: 1 large head of cabbage 500g of beef mince 500g of pork mince 500g of veal mince 1 bar of passasta 1tin of diced tomatos 1 bunch of parsley bread crums 2 eggs a large pot

Take a head of cabbage Cut out the core which links the leaves as best you can In a big pot put in the lcabbage and bring water to boil. As leaves come away put them asideto be used for the cabbage rolls. Combine mnce, parsley, 2 eggs and spices, mix thoroughly. Add bread crumbs to lessen the sticky texture as a result of adding aggs. Use a table spoon to serve up roughly the same size meat servings into each leaf. Roll up and fold ends under to secure shape. Pleace some cabbage leaves at the bottom of the cooking pot to make sure no cabbage rolls are burnt at the bottom when cooking. Add passatta, and canned tomatoes as you go to give even distribution of sauce. Once all meat and cabbage leaves are used up, add a cup of water and cook for an hour on low to medium heat. Enjoy!