Stuffed Savoy Cabbage in a Rich Tomato Sauce

Ingredients

For the stuffed cabbage

• 1 savoy cabbage
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, chopped
• 150 g/scant 5½ oz mushrooms, chopped
• 125 g/scant 4½ oz cashew nuts, chopped and pan-toasted
• 1 tin (400 g/14 oz) cooked green lentils, drained
• ½ teaspoon mixed herbs
• 250 ml/scant ½ pint vegetable stock
• 1 teaspoon vegan Worcester sauce (e.g. Henderson’s relish)
• 1 teaspoon tamari soya sauce

For the tomato sauce

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, chopped
• ½ celery stick, finely chopped
• ½ teaspoon spicy smoked paprika
• 400 g/14 oz tinned, chopped tomatoes
• 1 teaspoon white wine vinegar
• ½ teaspoon mixed herbs
• 250 ml/scant ½ pint vegetable stock
• salt and pepper to taste

Method

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 onion 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 puréed 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.