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1
To make the filling, heat the oil in a frying pan over medium-low heat.
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2
Add the leek, mushrooms, and celery and cook, stirring often, for about 5 minutes, until softened.
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3
Remove from the heat and stir in the bread crumbs, egg, parsley, lemon juice, and ground coriander.
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4
Season with salt and pepper.
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5
Preheat the oven to 325F (160C).
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6
Oil a 13 x 9in (33 x 23cm) baking dish.
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7
Cook the cabbage leaves in boiling water for 2 minutes, until pliable.
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8
Drain and rinse under cold water.
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9
Pat dry.
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10
Lay each leaf flat and divide the stuffing among the leaves.
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11
Roll up each leaf, folding in the sides to enclose the filling in a neat parcel.
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12
Place the rolls, seam side down, in the dish.
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13
Pour in the stock.
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14
Bake for 4555 minutes, until tender.
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15
Meanwhile, heat the oil in a frying pan over medium heat.
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16
Add the onion and garlic and cook, stirring occasionally, about 5 minutes, until softened.
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17
Stir in the crushed tomatoes.
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18
Reduce the heat to medium-low and simmer about 10 minutes, or until lightly thickened.
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19
Season with salt and pepper.
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20
Using a slotted spoon, serve the cabbage rolls on dinner plates, with the remaining tomato sauce passed on the side.
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21
Variation: German Cabbage Rolls
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22
In place of the mushroom filling, mix together 9oz (250g) ground pork or beef, 1/2 cup fresh bread crumbs, and 1 egg; season with salt and pepper.
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23
Use to stuff the cabbage leaves, and tie up each roll with kitchen twine.
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24
Place in a single layer in a flameproof casserole.
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25
Add 4oz (115g) chopped bacon, lightly fried, and the tomato sauce, adding water if the sauce doesn't cover the rolls.
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26
Simmer, covered, over low heat for about 40 minutes until tender.
