Preheat the oven to fan forced 200°C/220°C/430°F/Gas mark 7.
Heat the oil for sauce in a pot on medium heat, then add the onions and garlic (both for sauce) - cook for about 5 minutes until starting to brown. Stir regularly.
Add the wine (for sauce) and half of the herbs - cook down until wine is mostly evaporated.
Add the passata, water (rinse the passata bottle out with this if it’s empty) and season with salt and pepper before bringing to the boil.
Turn down to a gentle simmer with the lid on and cook for approximately 30 minutes, or longer until desired consistency and flavour is reached (this will continue to cook a little more in the oven later).
While the sauce is cooking, boil some water to blanch the cabbage leaves in a bowl to soften. Leave for 10-15 minutes while cooking the mince, then drain and rinse in cold water. If doing this in larger batches please see notes.
In a new pot, saute the onion and garlic (for filling) in the oil (for filling) until soft - about 5 minutes. Stir through the remaining basil and parsley.
In small batches (a handful or two at a time), add the mince to the pot on high heat and cook off all the juices. Move the cooked mince to the side before adding more and repeating the process. Adding mince slowly stops it from stewing and improves the flavour.
Once the mince has all been added and juices cooked off, add the wine (for filling) and some salt. Cook this mix until most of the wine has cooked down, before removing from the heat and allowing to cool for 5-10 minutes.
Mix the breadcrumbs and parmesan through the mince before grabbing your cabbage leaves and a lidded casserole dish - you could also use a deep baking dish/tray with foil on top, ensure there is enough depth to cover the rolls with sauce.
Take a cabbage leaf and scoop about 2 tbsp of mince into the middle. Fold the top (opposite the thick spine) over, then the two sides in and roll into the spine of the cabbage leaf making an enclosed parcel - place into the casserole dish, ensuring it won’t unravel. Repeat to fill the remaining cabbage leaf/leaves.
Sprinkle on the cheddar cheese and then pour over the sauce to evenly cover the rolls. Put the lid on and place in the oven for 30 minutes.
Rotate the casserole dish and reduce the oven heat to fan forced 180°C/200°C/400°F/Gas mark 6. Continue cooking for 20 minutes - the cabbage spines should be tender (test with a fork) and the sauce should be nice and thick. Continue cooking if the cabbage is still a little firm.
Allow to cool for 5-10 minutes, then serve!

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