Cabbage Stuffed With Lentils And Cashews - cooking recipe

Ingredients

5.25 oz red lentils
3 tbsp cashews, chopped and toasted
2 None onions, peeled and finely chopped
3/4 cup cream cheese
12 None large cabbage leaves, blanched and shocked, stalks removed
2 tbsp oil
1 clove garlic, finely chopped
1-2 tsp red curry paste
1 None vegetable bouillon cube, crushed
2 tsp cornstarch, mixed with 4 tbsp cold water until smooth

Preparation

Cook lentils in boiling water for about 15 mins then drain, rinse under cold water and allow to cool. Mix with nuts, 1/2 the onion and 1/2 the cream cheese. Season and set aside. Lay out blanched cabbage leaves on a clean work surface and distribute lentil mixture between center of leaves. Fold over ends then roll up and secure with toothpicks.
Heat oil in a large pan and saute cabbage rolls, turning. Remove from pan. Add garlic and remaining onion and saute for 4-5 mins. Add curry paste and 1 1/4 cups water and bring to a boil, scraping browned bits. Add crushed bouillon cube and remaining cream cheese. Return cabbage rolls to pan, cover and cook for 5-6 mins. Add cornstarch slurry and cook until thickened. Season, add a pinch of sugar and serve.