Stuffed cabbage leaves

Method

1. Preheat the oven to 180°C/gas 4. Remove outer leaves from cabbage. Then cut out the core, loosen the leaves and drop into a large saucepan of boiling water. Cook for 3 minutes. Drain, refresh, drain and dry; you will need about 12 leaves. Set them aside.

2. Melt the butter in a frying pan over a moderate heat and fry the onion and bacon until soft but not coloured. Add the garlic and thyme and cook for 1 minute more. Leave to cool.

3. Place the mince in a large bowl and combine all the remaining ingredients except the Parma ham and cabbage leaves. Season to taste.

4. Lay out the cabbage leaves and line each one with a slice of Parma ham. Place a small amount of the meat mixture on the leaf and roll up, folding in the sides. Set them aside until ready to cook.

5. To make the sauce, melt the butter in a frying pan over a moderate heat and fry the celery, carrot, onion, garlic and thyme for eight minutes. Place the mix in the bottom of a casserole or lidded roasting pan. Arrange the rolls snugly over the vegetables. Pour the tomato passata around them, cover and place on the hob. Bring to the boil and then transfer to the oven and bake for 1 hour and 30 minutes.

6. Sprinkle with parsley and a little lemon juice and serve with buttery mash.