Stuffed Cabbage Leaves from Sud de France by Caroline Conran

Ingredients

• 2 eggs
• 1 good slice country bread
• 250 g good sausage meat, crumbled
• salt, pepper
• 1 whole chilli
• 2 tbsp stoned black olives, chopped
• ½ tsp thyme
• 4 good tomatoes, skinned, deseeded and chopped, or 1 x 400g tin of tomatoes
• 120 ml white wine
• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 green curly cabbage (Savoy is recommended)
• 2 tbsp pine nuts, toasted
• 2 cloves garlic
• 2 tbsp chopped parsley
• salt, plenty of freshly ground black pepper