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Cabbage parcels with tomato sauce

Serves 2-4

1 spring cabbage
2tbls olive oil
2 onions, peeled and chopped

1 x 400g/14oz can tomatoes in juice
salt and freshly ground black pepper
225g/8oz button mushrooms
175g/6oz Cheddar cheese, grated
50g/2oz Parmesan cheese, preferably freshly grated

Set the oven to 200C/400F/Gas Mark 6.

First, half-fill a large saucepan with water and bring to the boil; while it's heating up, remove and discard any very tough leaves from the cabbage, then carefully ease off any that seem reasonably large and tender, aiming for eight. When the water boils, put in the cabbage leaves, pushing them down below water level. Cover and cook for 5 minutes or so, until they are tender but not completely soggy. Drain them into a colander and refresh them under a cold tap. Finally, spread them out on kitchen paper and blot them dry.

While the cabbage is cooking, heat the oil in another pan and add the onions; cover and cook gently for 5 minutes, then add the garlic and cook for a further 5 minutes. After this, put half the onion mixture into another pan and add the tomatoes and their juice, mashing with a wooden spoon. Let them cook away for about 15 minutes until they form a thick sauce, then whiz them in a food processor and season with salt and pepper. Wash and slice the mushrooms and add these to the pan containing the rest of the onion; fry for 3-4 minutes, until the mushrooms are tender, then remove from the heat and add the grated Cheddar cheese. Mix well, and put a bit of this mixture in the centre of each cabbage leaf; fold over the sides, and roll each leaf into a neat parcel. Put the parcels into a shallow ovenproof dish, pour the tomato sauce over and sprinkle the grated Parmesan over the top in a fairly thick layer. Bake for 25-30 minutes, until it's fairly hot and bubbling, and the top is golden brown and crisp. As a variation, you could use large spinach or Swiss chard leaves instead of cabbage.

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