Stuffed Cabbage Leaves With Mushroom Sauce - cooking recipe

Ingredients

10-12 None large savoy cabbage leaves
4 tbsp butter
2 None onions, peeled and chopped
1 1/4 cups red lentils, rinsed and drained
4 cups vegetable stock
1 3/4 cups grated cheddar cheese
4 tbsp fresh chopped parsley, plus sprigs to garnish
2 tbsp vegetable oil
7 oz small mushrooms, wiped clean and sliced
1/4 cup flour
1 cup milk

Preparation

Cut the hard stalk away from each of the cabbage leaves. Blanch the leaves in boiling water for 1 min until just tender. Refresh under cold water then drain and set aside.
Melt 1 tbsp butter in a large pan and saute half the chopped onions for 5 mins. Stir in the drained lentils and cook for 1 min, then add half the stock and bring to a boil. Simmer for 15 mins. Drain the lentils through a sieve to remove the excess liquid. Transfer to a bowl and stir in the cheese and most of the chopped parsley. Divide the lentil mixture between the cabbage leaves, wrapping each one to enclose the filling. Secure the parcels with wooden toothpicks. Heat the oil in the pan and sear the cabbage parcels for 2-3 mins then pour in the rest of the stock and simmer for 15 mins.
For the sauce, melt the rest of the butter in a second pan and saute the rest of the chopped onions for 6-7 mins, adding the mushrooms after 3-4 mins. Stir in the flour and cook for 1 min then gradually pour in the milk and 1 cup water and bring to a boil, stirring all the time. Simmer for 5-6 mins, util the mushrooms are tender and the sauce has thickened. Season to taste.
Arrange the cabbage parcels on a warmed serving dish and spoon the mushroom sauce on top. Sprinkle the rest of the chopped parsley and more ground black pepper on top. Garnish with parsley sprigs. Remove toothpicks and serve.