Stuffed cabbage recipe

Ingredients

• 1 medium cabbage
• 1 small onion
• 3 button mushrooms
• 60 g brown lentils
• 150 ml vegetable broth
• 2 tbsp white wine vinegar
• 2 tbsp garlic and herb butter

1. Make a circular incision around the cabbage stem and hollow out the cabbage, leaving a thickness of 2 cm (the inside will be great for coleslaw).
2. Finely chop the onion and mushrooms, mix them with the lentils and fill the cabbage with the mixture. Pour in the broth and vinegar, and top with the butter.
3. Put the cabbage over a low, indirect heat and cook for 2 hours with the lid closed. Slow-burning briquettes are particularly suitable for this.
4. Remove any blackened outer leaves before serving.