Stuffed cabbage rolls

METHOD

1. Mix the beef, onion, coriander, cumin, basil rice, egg, salt and pepper together.
2. Trim the cabbage leaves off the core and lay out as flat as possible; stuff them with equal amounts of the meat mixture.
3. Pack the rolls into a suitable sized baking tray and top with the pasta sauce mixed with the stock and wine – cook for 1 hour.
4. Remove from the oven, lift the heat of oven to 220°C – sprinkle over the cheese and return to oven to brown the cheese.
5. Serve with any green vegetables.