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Crank your oven to the highest setting. Mine is 300C (570F).
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Cut cabbage in half to give 2 wedges. Tear 2 sheets of foil and place a wedge on each. Turn the foil up at the edges to keep the water from running out. Then add 1 tablespoon water and a little drizzle of olive oil to each parcel. Season generously with a big pinch of salt. Then gather the foil together to seal each parcel. Place on an oven tray and pop in the oven. Set your timer for 20 minutes.
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Meanwhile peel and dice onion. Heat a medium frying pan on a medium heat add a little oil and cook onion, stirring every few minutes until no longer crunchy. Will take about 7 minutes.
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When the onion is soft but not browned, increase the heat to high. Add the beef and cook, stirring and breaking up with a spoon until the beef is no longer pink. If you want to brown it more for extra flavour you can but I generally don't bother.
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Add the passata, butter and 1/4 teaspoon salt and simmer for a few minutes. Taste and season with more salt as needed. Remove from the heat.
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When the timer goes for the cabbage, pierce each parcel with a skewer to test that the cabbage is soft. If it feels hard pop back in the oven for another 5-10 minutes. If it's soft carefully open the parcel and inspect more closely. When the cabbage is tender like cooked pasta, place a wedge on each plate.
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Top with beef mixture and finish with the Parmesan or parsley (or both if you want to live dangerously).