Lentil-Stuffed Cabbage Rolls

Method

1. Cut out and remove the rib of the cabbage leaves to flatten. Blanch the leaves in boiling salted water for about 3 minutes, until they are soft and pliable, then rinse in cold water in a sieve. Lay the leaves side by side on the work surface.
2. To make the filling, mash the potatoes in a bowl. Rinse the lentils in cold water in a sieve, drain well and add them to the potatoes.
3. Peel and finely dice the onion and garlic. Peel and coarsely grate the celeriac and carrots. Heat 1 tablespoon of oil in a frying pan, sauté the onion, garlic, celeriac and carrots and add half of the mixture to the potatoes. Rinse the parsley, shake dry and finely chop the leaves and thin stalks, then add to the potatoes together with the mustard. Mix everything well and season with salt, pepper and nutmeg.
4. Preheat the oven to 200°C/180°C fan. Place a heaped tablespoon of the filling on each cabbage leaf (leave some for the sauce), then fold the right and left sides inwards and roll up the leaves. Secure the rolls by tying with kitchen string.
5. Heat 1 tablespoon of oil in a roasting tin and fry the cabbage rolls on all sides for about 2 minutes, until lightly coloured. Mix the remaining filling with the stock and tomatoes, season with a little salt and pepper and add the mixture to the cabbage rolls and bring to the boil. Cook the rolls in the oven for about 25 minutes.