1> Take a whole hard cabbage (not the loose leafed type) and core it whilst whole
2> Place it into a pan of simmering salted water
3> After a couple of minutes, remove it and cut off the outer leaves that should be

    soft enough to be removed whole. (Cut through the stalk and peel off)
4> Repeat step 2> until only the heart is left
5> Boil about 1lb of long grain rice so that it is almost cooked (the centres should

     still be hard)
6> Boil about the same weight of mince (for vegetarians use Soya bean mince)
7> add the rice to the mice and mix in any vegetables you fancy or have as left overs.

     E.g. peas, carrots, mushrooms
8> Take one cabbage leaf and place about ½ tablespoon into the leaf.
9> Fold the sides over and roll it from the stalk end and place in a large pan with the

     end facing down
10> Repeat from step 8> until all the leaves are used up or the pan is full.
11> Make up a cream of tomato sauce (if you are as lazy as I am then you can use

      a small bottle of tomato ketchup and some powdered milk) and pour the sauce

      until the pan is filled
12> Add salt and pepper to taste and place about 3 dried bay leaves into the pan
13> Simmer over a low flame for  30-45 minutes and serve up about 3 parcels per

       person.