1. Separate the leaves from the cabbage. Set aside the 8 largest and thinly slice the rest. Using a swivel-style peeler or small, sharp knife, take the 8 large leaves and pare down the thickness of the stalks, then blanch the large leaves in a large saucepan of boiling water for 2-3 minutes. Cool under running water and set aside.
2. Spray a non-stick frying pan with oil and cook the onion and garlic for 2 minutes. Add the sliced cabbage and rosemary and cook for a further 4-5 minutes until the cabbage has wilted. Tip into a bowl and stir in the sun-dried tomatoes and pork and mix well together.
3. Preheat the oven to 200°C, gas mark 6. Divide the filling among the blanched cabbage leaves, then fold them up to form neat parcels. Put the parcels, join-side down, in an ovenproof dish so they sit snugly together. Scatter over the chopped tomatoes and pour over the wine.
4. Cover the dish with a sheet of foil and bake in the oven for 50-60 minutes until the pork parcels are tender and completely cooked through.