Lentil And Cashew Stuffed Cabbage - cooking recipe

Ingredients

1/3 lb red lentils
1/3 cup cashews, roughly chopped and toasted
2 None onions, finely chopped
1/2 lb full-fat cream cheese
1 - 2 1/4 lb cabbage, leaves removed, 8 outer leaves separated from remaining inner leaves
2 tbsp oil
1 clove garlic, finely chopped
1-2 tsp curry paste
1 1/4 cup vegetable stock
2 tsp cornstarch, mixed with a little water to make a slurry
1 pinch sugar

Preparation

For the stuffed cabbage, cook the lentils according to the package instructions, drain, rinse under cold water and drain again. Mix the lentils, cashews, 1/2 the onions and 1/4 lb cream cheese. Season.
Blanch the 8 outer cabbage leaves in boiling salted water for 3-4 mins. Drain, allow to cool then cut out the tough stalk so that the leaves lie flat. Cut in 1/2. Place 1-2 tsp lentil mixture onto one end of each cabbage leaf. Carefully roll the leaf up, ensuring that the mixture is contained within it and secure with a toothpick. Heat the oil in a frying pan and saute the stuffed cabbage until lightly browned then set aside.
Add the garlic, remaining onion and curry paste to the pan and saute briskly. Add the stock, bring to a boil then add the rest of the cream cheese, stirring. Return the stuffed cabbage to the pan, cover and simmer for 5-6 mins. Add the cornstarch slurry and stir until thickened. Adjust the seasoning and add a pinch of sugar to taste.
Meanwhile, boil the smaller cabbage leaves in salted water and drain. Serve the stuffed cabbage with the sauce and boiled cabbage.