Stuffed cabbage rolls in tomato sauce

(Stuffing here is indicative)

Serves c.4

8 savoy cabbage leaves
6 sausages
100g brie or other cheese
2 slices white bread without crusts
75ml milk
2 tins chopped tomatoes
1 tbsp red wine vinegar
1 tbsp dried oregano

Cut the thickest stem parts out of the leaves in a V shape.  Wash in cold water.  Boil in a large volume of salted water for 8 minutes, turning over the pan contents half way gently.  Drain in a colander and leave to dry and cool in a sink until they can be handled.  Don't need to refresh with cold water.  They can be quite fragile.

Soak the bread in the milk until absorbed.  Slice the skins off the sausages, combine with the bread, chopped brie and some seasoning.

Place the leaf flat on a board with the V towards you.  Place some stuffing across the centre.  Fold the sides in first, then roll up and secure with 1 turn of cooking string.

Melt some butter and oil in a large casserole.  Place in the cabbage rolls and warm through briefly.  Add the remaining ingredients and cook for around 45 minutes.  Lovely with potatoes.