Hearty Roasted Savoy Cabbage Rolls With Lentil Filling

1. Cut the carrot, parsley root, onion, kohlrabi, garlic, sweet potato and leek very small, then add to a big pot with the horseradish, lentils and bay leaf. Season with salt and pepper. 2. Add enough water to cover the lentils (less is more!). Bring to a boil, then reduce heat and let simmer until lentils and vegetables have cooked through. 3. Preheat oven to 180 degrees Celsius. 4. Take four large Savoy Cabbage leaves, and if the stems are too stiff, cut the outside part of them off to make them thinner. 5. Once the veggies in the pot have cooked through, add the spinach and let it wilt. This is the filling for the ‘wraps’. 6. Add a generous amount of the filling to the leaves and roll up (it’s easiest if you place the filling where the leaf is the stiffest, near the bottom), then place in a baking dish. You can secure each wrap with one or two toothpicks to prevent them from unraveling. 7. Bake for 20-30 minutes, depending how soft you like the cabbage, then serve each wrap with ½ Tablespoon Tahini drizzled on top and enjoy! Can also be prepared in advance and left raw, so the only thing you need to do when you get home is pop it in the oven! Also by Rebecca: Green Spelt-Walnut Patties
Winter Red Lentil Dahl With Pumpkin & Cauliflower
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