Makes 8
175 g (6 oz) green lentils
8 large green cabbage leaves
1 large onion, skinned and finely chopped
1 tbsp (15 ml) sunflower oil
2 tbsp (30 ml) tomato puree (paste)
1 red pepper, cored, seeded and finely chopped
1 tsp (5 ml) ground Mixed Spice (All Spice / Pumpkin pie spice)
400 g (14 oz) can chopped tomatoes
2/3 cup (150 ml) 1/4 pt vegetable stock
few drops of Tabasco sauce or to taste
1. Place the lentils in a small saucepan, add cold water to cover and bring to the boil.
2. Lower the heat and simmer for about 20 minutes, until tender, then drain.
3. Meanwhile, in another saucepan, blanch the cabbage. Place in boiling water and cook for 4-5 minutes. Drain and set aside to cool.
4. In a clean saucepan cook the onion in the oil for about 3 minutes until soft.
5. Add the tomato puree, red pepper and mixed spice and cook for 2-3 minutes, stirring occasionally.
6. Add the lentils and remove from the heat.
7. Place a little of the mixture into the centre of each cabbage leaf and fold to form a parcel. Place in a shallow ovenproof dish in a single layer.
8. Mix the tomatoes and their juice with the vegetable stock, season with a little Tabasco and pour over the parcels.
9. Cover with a piece of aluminium foil and bake at 180°C (350°F) mark 4 for 40 minutes, until tender.
Serve immediately.
