Peel and chop the garlic and onion.

Peel the potatoes and cut them into rather small cubes.

Put in a medium pan the garlic, onion and olive oil and let them brown slightly over medium heat.

Add the potatoes to the pan and also add wine, stir well with a wooden spoon to prevent potatoes from sticking while wine evaporates.

Pour the vegetable stock on the potatoes, turn the heat to low and simmer for 20 minutes.

Meanwhile remove the lower central hardest part of the cabbage leaves, taking care not to break them.

Put the cabbage leaves in boiling salted water for 30 seconds, drain them well then line them flat on a clean cloth.

Season potatoes with half the grated cheese and chili powder (if you like).

Preheat the oven to 350°F. Cover the bottom of a medium baking dish with a few tablespoons of tomato sauce.

Stuff each cabbage leaf with the potato mixture, fold one of the wider leaf sides over the filling and fold it to form a well closed roll.

Put the cabbage rolls in the baking dish, top with the remaining tomato sauce then sprinkle them with the grated cheese left.

Bake the cabbage rolls for 20 minutes, turn on the grill for the last 5 minutes if you like a lightly crispy surface. Sprinkle with chopped fresh parsley and serve immediately.