This is quite a traditional vegetarian recipe, which I have modified a bit to make it a bit more to my tastes (less tofu, more paprika!), but a lot of fun can be had experimenting with different fillings. A Moroccan one with grated carrot, sultanas and cumin works well!

Serves 4-6

Ingredients

1 large Savoy cabbage

3 tbs olive oil

1 medium red pepper, finely chopped

2 cloves of garlic, crushed

1 large red onion, peeled and finely chopped

100g adzuki beans, soaked and cooked as per instructions (ie. 3 hrs + 1 hr simmer)

100g chestnut mushrooms, finely diced

Small handful of parsley, finely chopped

1 tbs crunchy peanut butter

1 tbs tomato purée

1 tsp vegetable bouillon stock powder

1 tsp sweet smoked paprika

1 tbs soy sauce

Salt and pepper to taste

For the tomato sauce;

1 x 400g tin good quality chopped plum tomatoes

2 cloves of garlic, sliced

1 tsp dried thyme

Method

1. Take approximately 14 of the outer leaves from the cabbage, and carefully cut out the stalks in a ‘V’. Place the leaves in a steamer and steam for 5 minutes until soft. Drain and cool.

2. Sauté the onion, pepper and garlic in the olive oil until soft, but not browned, then place in a bowl with all of the other filling ingredients and mix together well.

3. Carefully spoon one tablespoon of the mixture into the centre of each leaf and fold and roll to enclose before placing each roll back in the steamer.

4. Steam all of the cabbage rolls for approximately 15 minutes until cooked.

5. Meanwhile, gently fry the garlic slivers in one tablespoon of olive oil for 1 minute before adding the tinned tomatoes and thyme. Bring to the boil and simmer for 10 minutes to reduce.

6. To serve, place the warm cabbage leaves on a plate and pour over the sauce. Eat immediately with plenty of fresh crusty bread.