Instructions: Bring a large saucepan of water to the boil.

Carefully detach and wash the 12 nicest and largest cabbage leaves. Cut off the thick white part at the base, leaving each leaf whole.

Wash and chop parsley, not too finely.

Peel and chop carrots, celery, onion and garlic.

Plunge cabbage leaves into boiling water. When water returns to boil, wait 30 seconds then remove and drain cabbage leaves. Place them in cold water for two minutes to stop the cooking. Carefully dry leaves a little with a tea towel.

Place bread and milk in a small bowl to soak, crumbling bread a little.

Lay four lengths of plastic wrap (approx 40 cm long) on table. Place two slightly overlapping cabbage leaves in centre or each piece of plastic.

Shred remaining cabbage leaves.

Mix together well chopped vegetables, bread, shredded cabbage, mince, soy sauce and a little black pepper.

Spoon a quarter of this mixture onto the centre or each pair of cabbage leaves and then fold the leaves to enclose contents. Fold plastic wrap around cabbage to form a regular shape and gently tie with kitchen string.

Steam for 30 minutes.

Place cabbage parcels on a serving dish, cut string and remove plastic wrap.

Serve with homemade Italian tomato sauce and baked sliced potatoes or brown rice.

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