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Cabbage Rolls

Nice as either a main or a side as pictured, with baby carrots and Fry's crumbed cutlets.

12 large cabbage leaves - savoy are good but any will do.

200g/8 oz/1 cup rice (white, brown, whatever)

1 tin tomatoes

3 cloves of garlic, chopped finely

handful of fresh herbs of choice, we used lovage (or a teaspoon of dry)

1 vegan stock cube (we used kallo organic vegetable)

dash of red wine (optional)

salt and pepper to taste (check first as stock cube and herbs do give a lot of taste)

Cook the rice as per pack instructions, then add tomatoes, herbs, garlic, seasoning. Stir well, cover and leave to cool/slow cook slightly. Blanch the cabbage leaves (ie. pour boiling water on them), cover and leave to soften. If they're very tough you may need to simmer them gently too. Leave to cool a bit then build your parcels which is easier said in pictorial form on the mains page (mouseover there for a bit more detail). Put a couple of tablespoons of rice mixture in each leaf. Place them folded side down in an oven proof dish, pour about half a cup of water in there and cook in the oven at 200c/400F for about half an hour. This is the basic version - you could add many different ingredients to the filling: curry powder; dried chill; vegan sausages, chopped; kidney beans; peppers; any leftovers really :)