Cabbage rolls

Cut out the core, then simmer a whole cabbage for a few minutes, peeling off leaves as they soften. For separated leaves, blanch them for 2–3 minutes; trim or shave down the thick central rib so each leaf folds without tearing.

Arrange them seam-side down in a baking dish, cover with tomato sauce and foil, and bake at 180°C for about 45–60 minutes. If they contain meat, check that the centre reaches 75°C.

A classic filling combines minced meat, cooked rice, onion and seasoning. For a meat-free version, use cooked rice or another grain with lentils, mushrooms or chopped vegetables; keep the filling moist so the rolls do not dry out.

Serve them with the tomato or cooking sauce, plus boiled potatoes, mashed potatoes or crusty bread to soak it up. A spoonful of sour cream or plain yoghurt is a common finishing touch.

Yes. Cool cooked rolls promptly, freeze them in a sealed container with their sauce, and thaw them in the fridge before reheating until steaming hot. You can also freeze uncooked rolls, then cook them from thawed.

Put them in a covered container and refrigerate within two hours of cooking; eat them within two days. Reheat only the portion you need, until steaming hot throughout.

Yes: large Swiss chard leaves work well after a brief blanch, and vine leaves make a thinner, more delicate roll. Remove or flatten any thick central rib before adding the filling.