Stuffed Savoy Cabbage in a Rich Tomato Sauce

1. Carefully remove the large outer leaves from the cabbage, you’ll need 8. Rinse, then steam for 5 minutes. Plunge into cold water, then trim any thick stalks, still keeping the leaf whole.
2. In a large saucepan, sauté the onions for 5 minutes. Add the remaining ingredients and simmer for approximately 15 minutes, until the liquid has been absorbed, and the mixture is reasonably dry. Use a potato masher to lightly mash the mixture until it holds together. Season to taste.
3. While the filling is cooking, prepare the sauce. Sauté the onion for 5 minutes, then add the remaining ingredients, and simmer for 10 minutes. Can be pureed or kept chunky.
4. Pat the cabbage leaves with a paper towel to remove any excess water. Place a spoonful of mixture into the centre of each leaf. Fold over the sides and roll reasonably tightly. Pack the cabbage parcels into a steamer and steam for 5 minutes.
5. To serve, carefully lift the parcels out of the steamer allowing any excess water to drain away. Serve two per person, topped with the tomato sauce and vegetables and potatoes of choice.

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