Ingredients

The following ingredients have 4 Servings
  • 1 medium size white cabbage
  • ⅔ cup rice (plus 300 ml/ 1¼ cup salted water for cooking)
  • ½ cup red lentils (plus 160 ml/ ⅔ cup salted water for cooking)
  • 10.58 ounces regular closed cup or chestnut mushrooms (finely chopped)
  • 0.35 ounces porcini mushrooms
  • 1 onion (finely chopped)
  • 2 tablespoons olive oil
  • 1 tablespoon ground flaxseed
  • Fine sea salt and pepper to taste
  • 4 tablespoons tomato puree
  • 1½ vegan stock cube/bouillon
  • 1½ cups hot water

Instruction

  • Prepare the cabbage by cutting out the tough middle bit (about 3 cm deep). Place the cabbage in a large pot filled with about 5-6 cm of water (cut end down), cover and bring to boil. Lower the heat and simmer gently for about 10 minutes, covered, until the outer leaves start separating. Remove the cabbage from the pot and carefully gather the loose leaves and place them on a plate one by one. Put the cabbage back in the pot, continue simmering, then remove a few more leaves. Repeat this process until you’ve got about 16-18 leaves. 
  • Whilst the cabbage is simmering rinse the rice thoroughly, combine with 1 ¼ cup of salted water, cover and bring to the boil. Lower the heat and simmer for about 10 minutes, covered, until all the water has been absorbed.
  • Rinse the lentils, combine with ⅔ cup of salted water, cover, bring to the boil, then simmer for about 10 minutes until all the water has been absorbed.  Combine the lentils with the rice.
  • Place the porcini mushrooms in a bowl, add a bit of water and rub with your fingers to remove any grit. Rinse and chop the porcini finely, then place back in the bowl, add 2 tablespoons of water and set aside to soak while you prepare the regular mushrooms.
  • Fry the onion gently in 2 tablespoons of oil until softened and golden, add the chopped regular mushrooms, increase the heat and cook for about 6 minutes stirring often.  3 minutes into cooking pour in the porcini mixture (including the water it soaked in), season and continue cooking and stirring until all the water has been absorbed.  Combine with the lentils and mushrooms, add the ground flaxseed, stir thoroughly and adjust the seasoning if necessary.  Form good size oval shapes and set aside.
  • Preheat the oven to 350 F/ 180 C/ gas mark 4.
  • Using a sharp knife slice off the thick bit running along the length of the cabbage leaf on the outside. Be careful not to split the leaf. Do this for each leaf.
  • Place one oval filling shape inside each leaf. To make a cabbage roll fold in the longer sides, then wrap the filling starting with the thick end of the leaf. Press the mixture in with your fingers as you are rolling and roll as tightly as possible. Place the cabbage rolls one by one inthe casserole dish so they are nice and snug, very close together. 
  • Make the sauce by dissolving the stock cube in the hot water, adding the tomato puree and stirring. Pour this mixture over the cabbage rolls. Cover with leftover cabbage leaves or a sheet of non-stick paper cut to fit the shape of your dish, place a lid on top or cover with tin foil and bake in the centre of the oven for 1.5 hours.