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Leek ‘n’ Lentil Cabbage Parcels

Hot healthy pockets

968 kcal total – eat as you like (8-10 parcels) (I had 4 at once) – VE

Flavours: garlic clove, 1 tsp dried thyme, 1 tbsp tom puree, 1 tsp red wine vinegar, S/P

Bulk: medium red cabbage, 300g leeks, green tinned lentils (around 240g drained), medium red onion, tin chopped tomatoes

Store: can be kept in a container in the fridge for up to 3 days. Re-heat before eating

Lets cook: Start by boiling the cabbage whole in a large pan with water. Cut the ‘stem’ part first to make it easier to remove the leaves. Boil for as long as needed so that the outer leaves soften/fall away. For me, this was around 15 minutes for the first outer leaves, then I left the rest of the cabbage in the pan and waited for the next outer leaves to soften too. Once the leaves are soft enough to wrap, leave on the side to cool completely. Meanwhile, set the oven to 220oC. Slice and dice the onions, fry them with crushed garlic and sliced leeks for 10 minutes with some S/P, stirring frequently. Next add the lentils, chopped tomatoes, tom puree, red wine vinegar and thyme. Cook for a further 10 minutes to make a thick mixture, stirring frequently. Set this aside to allow to cool whilst the cabbage keeps boiling. Once the cabbage leaves are soft and cool, take one and add a scoop of the lentil/leek mixture into the middle. The wrap around the outer leaf and place in a baking tray. Bake for around 30-40 minutes (can add a little oil to the top of the cabbage here too). Allow to cool for a few minutes once done then tuck in  cutefacenobackground


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