Step 1

To make the stuffing, heat the oil in a frying pan over medium-high heat. Add half the mince and cook, stirring, for 5 minutes or until mince changes colour. Transfer to a bowl. Repeat with remaining mince, reheating pan between batches. Add the onion to the pan and cook for 5 minutes or until soft. Add the tomato, rice and water and cook, stirring, for 10 minutes or until thick (the rice will be slightly crunchy). Remove from heat and season with salt and pepper. Add the pecorino and parsley and stir to combine.

Step 2

Meanwhile, bring a large saucepan of water to the boil. Add 3-4 cabbage leaves and cook for 1 minute or until tender. Remove and refresh in iced water. Drain. Repeat with remaining leaves.

Step 3

Preheat oven to 180C. Spread 125ml (1/2 cup) tomato sauce over the bases of 2 small ovenproof dishes. Use a small sharp knife to remove the thickest part of the stems from the cabbage leaves. Place 1 cabbage leaf on a clean work surface. Spoon 1/2 cup of stuffing along the centre of the cabbage leaf. Fold in ends and roll up firmly to enclose the filling. Place roll, seam-side down, in the ovenproof dish. Repeat with remaining leaves and stuffing to make 12 rolls.

Step 4

Combine the water and remaining tomato sauce in a jug. Pour over the cabbage rolls to cover. Bake, covered, for 1 1/2 hours or until rolls are tender.

Step 5

Divide the cabbage rolls and sauce among serving plates. Sprinkle with the combined parsley and pecorino to serve.