Melt the butter in a small saucepan over medium heat.
Break the noodles into rough 1" lengths and add to the pan. Stir as you fry for a minute or two, taking care because they can burn before you know it
The moment the noodles start to be golden, stir in the rice, water, and salt. Bring to a boil.
Turn the heat to its lowest setting, cover, and cook for 20 minutes.
Remove from the heat, and let the pan to sit for 10 minutes before removing the lid and allowing it to cool down a bit
While the rice is cooking, cut the cabbage in half vertically.
Peel off the leaves and blanch them in boiling water for six to eight minutes, or until they've become semi-soft (you may need to do this in batches).
Drain the leaves into a colander and put them under cold water. Pat them dry and set aside.
Preheat the oven to 350° F
Add the pine nuts, ricotta, herbs and garlic to the rice and vermicelli mix. Season to taste and stir with a fork.
Make a parcel with each cabbage leaf, filling it with a generous amount of the filling (don't worry that the ends are exposed).
Arrange the cabbage parcels close together in an oven-proof dish. Use any cabbage off-cuts to fill in the gaps.
In a small bowl add the tomatoes, wine, sugar and a pinch each of salt and pepper. Mix until combined.
Pour the tomato mix over the parcels, sprinkle with parsley and drizzle with olive oil. Bake for 50-60 minutes, or until the sauce is thoroughly bubbling.
Remove from the oven and leave to rest for five minutes before serving sprinkled with extra parsley.