This dish is easy to make and flexible in terms of ingredients.
Serves: 4
Time to prepare: 20 mins
Time to cook: 25 mins
Dietary requirements: Dairy-free, Egg-free, Vegan
Ingredients
1 savoy cabbage
1 tbsp. olive oil
1 onion, finely chopped
2 garlic cloves, chopped
150g/scant 5½ oz. mushrooms, chopped
125g/scant 4½ oz. cashew nuts, chopped and pan toasted
1 tin (400g/14 oz.) cooked green lentils, drained
½ tsp mixed herbs
250ml/scant ½ pint vegetable stock
1 tsp Henderson’s Relish (vegan Worcester sauce)
1 tsp tamari soya sauce
Tomato Sauce
1 tbsp. olive oil
1 onion, finely chopped
2 garlic cloves, chopped
½ stick celery, finely chopped
½ tsp spicy smoked paprika
400g/14 oz. tinned, chopped tomatoes
1 tsp white wine vinegar
½ tsp mixed herbs
250ml/scant ½ pint vegetable stock
Salt and pepper to taste
Instructions
Carefully remove the large outer leaves from the cabbage, you’ll need 8. Rinse, then steam for 5 minutes. Plunge into cold water, then trim any thick stalks, still keeping the leaf whole.
In a large saucepan, sauté the onions for 5 minutes. Add the remaining ingredients and simmer for approximately 15 minutes, until the liquid has been absorbed, and the mixture is reasonably dry. Use a potato masher to lightly mash the mixture until it holds together. Season to taste.
While the filling is cooking, prepare the sauce. Sauté the onion for 5 minutes, then add the remaining ingredients, and simmer for 10 minutes. Can be pureed or kept chunky.
Pat the cabbage leaves with a paper towel to remove any excess water. Place a spoonful of mixture into the centre of each leaf. Fold over the sides and roll reasonably tightly. Pack the cabbage parcels into a steamer and steam for 5 minutes.
To serve, carefully lift the parcels out of the steamer allowing any excess water to drain away. Serve two per person, topped with the tomato sauce and vegetables and potatoes of choice.
