Stuffed cabbage with tomato and tarragon sauce

Method

1 Make the sauce: heat the oil in a pan, add the onion and garlic and stir-fry for 8 minutes or until softened. Add tomatoes and tomato purée. Season and cook over a medium heat for about 15 minutes. When it is reduced, stir in the cream and tarragon; set aside.

2 Preheat oven to 190°C/170°C fan/Gas 5. Heat the oil in a pan, add the pine nuts, onion and garlic and fry gently for 2 minutes. Add the veg and cook, covered, for 5 minutes, then stir in the rice and herbs.

3 Open out the cabbage leaves and cut out the core. Place 2 tablespoons of the stuffing in each leaf, fold over the cut ends and wrap into a parcel. Spoon half of the sauce into a shallow baking dish. Place the stuffed
cabbage leaves inside, in a single layer, seam side down, and drizzle over the remaining tomato sauce and cheese. Bake for 15-20 minutes until piping, then serve immediately.

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