Crank your oven to the highest setting. Mine is 300C (570F).

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.

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.

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.

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.

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.

Top with beef mixture and finish with the Parmesan or parsley (or both if you want to live dangerously).