Stuffed cabbage:
Cut the stalk off, and remove the first couple of outer leaves, and discard.
Carefully remove the leaves one by one.
Bring a large pan of salted water to the boil and boil the separated cabbage leaves for a couple of minutes. Drain and plunge immediately into some cold water, then drain.
Fry a mixture of pork (tenderloin or chops, cut into small dice), with diced onion, finely chopped garlic and diced peppers. Season with salt, black pepper and oregano. When the meat is browned and the veg is soft, take off the heat.
Take a cabbage leaf, place a small amount of the meat/veg mixture on the base and roll it up, folding the sides in so that it encloses the filling.
Place each roll, seam side down, into an oven proof dish.
Make a cheese sauce, pour over the stuffed cabbage leaves, sprinkle over some grated cheese and bake the whole thing for around 20-30 minutes, until the cheese is browned.