Preheat oven to 180°C (350°F).

Remove all the loose outer leaves from the cabbage and use a sharp knife to cut out the core.

Fill a large pot with around 5cm of water and bring to the boil. Place the cabbage upright into the pot and steam for 5 minutes with the lid on.

Use some tongs to gently remove 10 of the outer leaves (plus extras in case you break any!), shaking them gently to remove excess moisture. Set aside on a plate to cool.

Place the finely chopped spinach into a vegetable steamer and steam for 5 minutes, then set aside to cool.

Heat the olive oil in a saucepan over low-medium heat, add the onion and sauté for 2-3 minutes. Add the garlic and sauté a further 1 minute, then remove from heat.

In a large mixing bowl, add the vegan ricotta, nutritional yeast, two thirds of the onion/garlic mixture (leave the other third in the pan for the sauce), salt and cracked pepper. 

Before going any further, get the sauce started by adding the passata, tomato paste, herbs, salt & pepper and stevia to the pan with the remaining onion and garlic, and bring to a gentle simmer for 15 minutes while you prepare the rest.

With clean hands, take handfuls of the spinach and squeeze out the excess moisture before adding to the ricotta mixture. Mix everything together well with a fork.

Place the mixture (1/4 cup at a time) into the cabbage leaves and roll like little burritos (see description with pictures in recipe intro above), placing them neatly into a 20x30cm baking dish. If needed, use extra rolled up cabbage leaves to stuff in the gaps to keep your rolls together.

Drizzle the rolls with your hot tomato sauce, top with the vegan cheese (if using) and place in the preheated oven for 15 minutes to heat through. Depending on the type of vegan cheese you are using you may wish to place it under the grill for a few minutes to melt the cheese.