Stuffed Cabbage Leaves with Mashed Potatoes and Tomato Fondue Recipe - Great British Chefs

Ingredients

• 3 carrots, peeled and cut into batons
• 2 parsnips, peeled and cut into batons
• 200g of Brussels sprouts, trimmed and halved
• 2 tbsp of olive oil
• 1 tbsp of honey
• 1 tsp thyme leaves
• salt and pepper
• 8 large Savoy cabbage leaves
• 500g of Nanna Tate Cheesy Mash Bake
• 2 tbsp of finely chopped parsley
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 1 bay leaf
• 1 400g tin of chopped tomatoes
• 2 tbsp of tomato purée
• 100ml of vegetable stock
• 1 tsp sugar
• 1 tbsp of red wine vinegar
• fresh parsley
• grated Parmesan