Ingredients:

1 savoy cabbage

1 cup (210g) green lentils

1 cup (100g) walnuts

2 chopped tomatoes

1 tablespoon ketchup

1 teaspoon ground cumin

1 teaspoon ground paprika

Salt to taste

½ onion

½ cup (80g) grated carrots

1 ¼ cup (300ml) passata

1 cup (240ml) vegetable stock

1 teaspoon sugar

Instructions:

Rinse the lentils and pick through them to remove any debris.

In a medium pot, combine the lentils with 4 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender.

Drain and set aside.

While the lentils are cooking, prepare the cabbage. Remove the core of the cabbage and cut it into wedges. *You can adjust the size of the wedges depending on your preference.

In a large pot, bring a pot of salted water to a boil.

Add the cabbage wedges and cook for 5-7 minutes, or until tender-crisp. Drain and set aside.

In a large skillet, heat olive oil over medium heat.

Add the chopped onion and cook until softened, about 5 minutes.

Add the grated carrots to the skillet and cook for an additional minute.

Stir in the ground cumin, paprika, and salt to taste.

Add the chopped tomatoes, ketchup, and passata to the skillet.

Bring to a simmer and cook for 10 minutes, stirring occasionally.

Pour the lentil mixture into the skillet with the tomato sauce. Stir to combine.

Gently fold in the cooked cabbage wedges and walnuts.

Heat through for a few minutes, then remove from the heat.

Taste and adjust seasonings as needed.

Serve immediately and enjoy!

Tips:

Feel free to add your favorite herbs and spices to the recipe to get your favorite flavor.

You can use Savoy cabbage, Napa cabbage, or regular green cabbage for this recipe.

Choose a firm, medium-sized cabbage with tightly packed leaves. This makes it easier to separate the leaves without tearing.

Experiment with the fillings! Try adding cooked grains like quinoa or barley, bulgur, mushrooms, etc.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.