Scran

Prepare the cabbage and filling

1. Remove the outer leaves of the cabbage if you need to.
2. Slice the bottom of the stalk, then using your knife carve as much of the stalk out as you can without damaging the leaves.
3. Bring big enough pan of water to the boil and submerge your cabbage. Simmer for about 20-30 minutes until softened and slightly translucent.
4. In the mean time cook the rice as per the rice cooking instructions.
5. Finely dice your onion carrot and mushrooms and gently sauté them in a pan with a splash of oil.
6. When they're soft, drain the tin of beans and add them to the mix.
7. Add the cooked and drained rice.
8. Season.
9. When the cabbage is ready, plunge it into some cold (preferably ice cold) water to stop it from cooking too much.

Make the sauce

1. Gently simmer garlic in a bit of oil then add tin of tomatoes or passata. I like to just blend the tomato mix up so it's smooth.
2. Once the tomatoes are heated through, add stock.
3. Cook until you're ready.

Make cabbage rolls

1. In your cabbage cooking pot, drain the water if you haven't already you filthy animal. Wipe clean.
2. Place a layer of the discarded pre-cooked cabbage on the bottom.
3. Gently peel the cabbage one leaf at a time, keeping the leaves as whole as you can.
4. Lay a leaf flat – see notes.
5. Scoop a reasonable amount of filling onto the base of the leaf and roll up one full turn, tuck the edges in and then roll fully.
6. Place it at the edge of the pan.
7. Keep doing this until you've spent the cabbage and your pan is full of stuffed babes.
8. Cover in the tomato and stock.
9. Simmer on a low-medium heat for about 20 minutes. The cabbage roles might bob to the top but try and push them down, you don't want them to unravel.
10. Serve 3-4 per person with a healthy amount of sauce, topped with soured cream.