Brown the pork with 1 Tablespoon of olive oil.

While it's cooking, steam the cabbage to soften the leaves.

Next, add the garlic, onion, celery and carrots to the pork. Continue cooking until the pork is fully browned.

Stir in the bread crumbs, tapenade and salt and pepper to taste.

Beat the egg into the broth, then add the flour. Pour it to the meat and cook, stirring, until it starts to thicken. Stir in the herbs, then remove from heat and set aside.

Carefully remove the leaves from the cabbage and fill with about 3 to 4 tablespoons of meat mixture.

Tuck the ends in and roll, placing the seam side down into a lightly greased casserole dish.

Preheat the oven to 400 degrees.

In a blender, puree one can of diced tomatoes with 1/4 cup parmesan. Place the tomatoes on top of the cabbage and top with the remaining parmesan.

Bake for about 20 to 30 minutes - or until the top is browned. Remove from the oven and let rest for about 5 minutes before serving.