Serves: Four

Time required: Approximately 1 hour

Ingedients Required:

·         12 large cabbage leaves

·         Salt

·         30ml sunflower oil

·         1 onio, chopped

·         1 large carrot, grated

·         115gm sliced mushrooms

·         600ml vegetable stock

·         ½ cup long grained rice

·         4 tablespoon red lentil

·         1 tablespoon dried oregano or marjoram

·         Ground black pepper powder, to taste

·         100 gm soft cheese with garlic for the sauce

·         30gm plain flour

·         Juice of one lemon

·         3 eggs, beaten

Method:

·         Remove the stalks and blanch the cabbage leaves in boiling, salted water until they are parboiled.

·         Drain, reserve the water and pat the leaves dry. Set aside

·         Heat the oil and lightly fry the onion, carrot and mushrooms for five minutes and then pour in part of the stock.

·         Add rice, lentils,herbs and seasoning.

·         Brin to a boil, cover and simmer gently for 15 minutes.

·         Remove and stir in the cheese.

·         Preheat the oven to 90o C

·         Lay out the cabbage leaves, ribside down, and spoon on the fillingat the stalk end

·         Fold the sides in and roll up. Seal with matchsticks. Brush up some reserve stock on the cabbage.

·         Cover with lightly greased foil and bake for 30 minutes.

·         Remove the cabbage rolls and place on a serving dish

·         Place the remaining stock in a saucepan and bring to a boil

·         Blend the flour to a runny paste with a little cold water and whisk into the boiling stock, together with the lemon juice

·         Beat  the eggs together and slowly pour on the stock,whisking well.

·         Return to heat and over a low heat, stir until smooth and thick.

·         Do not allow the sauce to boil or ot will curdle.

·         Pour some sauce over the rolls and serve.