• Remove the thick centre stems from the cabbage leaves, blanch in boiling water for 2 minutes, and drain thoroughly.
• Make the stuffing (see below).
• Divide the stuffing between the cabbage leaves and roll up, folding over the edges of the leaves to enclose the meat completely.
• Place in a greased, shallow ovenproof dish, cover with foil, and bake in a fairly hot oven, 190°C, gas mark 5, for 20 minutes.
• Prepare the sauce (see below) while the cabbage leaves are cooking.
• Pour the sauce over the cabbage leaves just before serving.

to make the stuffing

• Skin and chop the onion finely.
• Heat the oil in a pan and fry the onion gently for 5 minutes.
• Add the beef and cook, stirring until the beef has browned.
• Drain the tomatoes and reserve the juice.
• Add the tomatoes to the meat mixture.
• Blend the cornflour with the Worcestershire sauce and stir into the meat mixture with the herbs and seasoning.
• Cover and simmer for 20 minutes, stirring occasionally.

to make the sauce

• Blend the reserved juice from the tomatoes with the tomato puree and make up to 250 ml with water.
• Blend the cornflour with 1 tbsp of the sauce.
• Pour the rest of the sauce into a pan and bring to the boil.
• Pour in the blended cornflour and bring to the boil, stirring all the time, until the sauce has thickened.
• Add the sugar and season to taste.