serves 4

8 large vine or cabbage leaves

1 tablespoon olive oil

1 onion, chopped

4 oz / 100 g long-grain brown rice

1 oz / 25 g sultanas

1 oz / 25 g dried apricots, chopped

3 oz / 75 g nuts, chopped (hazelnut, almond, brazil, walnut, pecan, cashew)

1 tablespoon chopped parsley

1 tablespoon chopped basil, marjoram or oregano

salt & pepper to taste

1 can chopped tomatoes

1/4 pint / 150 ml water

• Drop the cabbage leaves in boiling water for 2 minutes, then set aside.
• Cook onion gently in olive oil for 2-3 minutes.
• Stir in rice, sultanas, apricots, nuts and herbs. Season and mix well.
• Spread each vine or cabbage leaf on a plate and place an equal portion of the mixture on each leaf. Roll up into parcels, tucking in the ends. Place in a large saucepan, joined sides down.
• Mix tomatoes and water and pour over the leaves.
• Simmer gently for at least an hour.
• Remove the parcels from the pan when cooked and place them on a dish to keep warm.
• If necessary, boil the remaining liquid to reduce it to a sauce.
• Pour tomato mixture over the leaves and serve.