Stuffed Savoy Cabbage in a Rich Tomato Sauce

Ingredients

• 1 savoy cabbage
• 1 tbsp. olive oil
• 1 onion, finely chopped
• 2 garlic cloves, chopped
• 150g/scant 5½ oz. mushrooms, chopped
• 125g/scant 4½ oz. cashew nuts, chopped and pan toasted
• 1 tin (400g/14 oz.) cooked green lentils, drained
• ½ tsp mixed herbs
• 250ml/scant ½ pint vegetable stock
• 1 tsp Henderson’s Relish (vegan Worcester sauce)
• 1 tsp tamari soya sauce

Tomato Sauce

• 1 tbsp. olive oil
• 1 onion, finely chopped
• 2 garlic cloves, chopped
• ½ stick celery, finely chopped
• ½ tsp spicy smoked paprika
• 400g/14 oz. tinned, chopped tomatoes
• 1 tsp white wine vinegar
• ½ tsp mixed herbs
• 250ml/scant ½ pint vegetable stock
• Salt and pepper to taste

Instructions