Preheat your oven to 200C (400F). Slice cabbage finely. Place cabbage in an oven proof lasagna dish (approx 22cmx28cm / 8inx11in but it doesn’t need to be exact). Drizzle generously with olive oil and sprinkle with salt.

Roast cabbage until really soft – about 20 minutes, stirring about half way.

Meanwhile, brown meat in a hot pan with a little oil. Then add the tomato puree and simmer for 10 minutes or so. Taste and season with salt if needed.

When the cabbage is soft and cooked down, layer with the meat sauce.

Mix sour cream and Parmesan then spread carefully over the top. Depending on the size of your dish it may not completely cover so I leave some space around the edges (see photo below).

Bake 200C (400F) for about 15-20 minutes or until hot and bubbly and browned on top. Serve with salad on the side.