Simple Dolmas

(SERVES 6)

• 6 large outer cabbage leaves
• 175 g/6 oz/1 ½ cups frozen diced mixed vegetables
• 2.5 ml/ ½ tsp dried oregano
• Salt and freshly ground black pepper
• 1 egg, beaten
• 250 ml/8 fl oz/1 cup passata (sieved tomatoes)
• 60 ml/4 tbsp grated low-fat cheddar cheese

Cut out any thick central stalk from the leaves. Blench in boiling water for 5 minutes. Drain and rinse with cold water. Meanwhile, cook the vegetables according to the packet directions. Drain and mix with the oregano, a little salt and pepper and the beaten egg. Lay the cabbage leaves on the board and divide the vegetable mixture between them. Fold in the two sides and roll up to form parcels. Place rolled sides down in a single layer in an ovenproof dish. Spoon the passata over, sprinkle with the cheese and bake in a preheated oven at 190degreeC/375degree F/gas mark 5 for 15-20 minutes until tender and the cheese has melted and is turning golden. Serve on warmed plates.