METHOD

1. Drop the cabbage leaves into boiling salted water; cover and cook for 3 minutes or until pliable. Remove the thick spines and cut the leaves in half.
2. Preheat the oven to 190 °C.
3. In a medium saucepan, heat a little vegetable oil. Add the onions, garlic and celery to the pan and allow to cook over a medium heat until softened and golden.
4. Add the spices and chutney, stirring to prevent any sticking to the pan.
5. Remove from heat and stir in the carrots, baby marrows, cooked rice and pilchards with sauce, mixing well. Set aside to cool slightly.
6. Grease a 26 cm x 30 cm ovenproof dish. Add a spoonful of pilchard mixture to each half cabbage leaf, roll each one up and place neatly in the dish (you should get three rows in the dish).
7. Top with the diluted pureed tomatoes, breadcrumbs and mozzarella.
8. Bake in the oven for 20 – 25 minutes and finish under the grill for 2 minutes to brown the crumb layer.