Barley & Lentil Stuffed Cabbage Rolls
from https://inpursuitofmore.com/

1 large head savoy cabbage
1/2 cup dry blue barley, cooked
1/2 cup dry French Lentils, cooked
2 tbsp olive oil (or any cooking oil)
1 medium-large red onion, chopped
2 medium carrots, peeled and chopped finely
3/4 cup raw cashews, finely ground
1 tsp salt
2 medium Russet potatoes, peeled
1 litre Tomato Soup

Parmesan cheese and olive oil for finishing
Pre-heat the oven to 350 degrees. Combine the barley with 3 cups water and bring to a boil. Once boiling, cook partially covered until soft, about 40 minutes. In a separate pot, combine the French lentils with 2.5 cups water. Bring to a boil and cook for about 30 minutes, fully covered until soft and the water is mostly (if not all) absorbed. Rinse, drain and set aside to cool.

While the lentils and barley cook, fill a large soup pot with water (high enough to submerge a cabbage in without overflowing once it is set inside) and bring to a boil with the lid on. Core the bottom of the head of cabbage, leaving the top intact. When the water has reached a boil, turn the heat off and submerge the entire head of cabbage into the water. Cover and set the timer for 5 minutes. Once 5 minutes passes, remove the pot from the stove and drain the water into a colander, leaving the cabbage to cool. While the cabbage cools, prepare the ground cashews and chop the vegetables.

To cook the vegetables, heat 2 tbsp olive oil in a medium sauté pan. Add the chopped red onion and cook, stirring for 8-10 minutes. Next, add the carrots and 1/2 tsp salt and cook a further 8-10 minutes. When the vegetables are cooked, add them to the large bowl with the barley. Add the lentils, ground cashews, chopped parsley, and the remaining 1/2 tsp salt and mix well, using your hands to squeeze the filling together. Taste for seasoning and add more salt if desired. Once the cabbage has cooled enough to handle, separate each leaf one at a time and make a pile of them. Peel and very thinly slice the potatoes into long flat pieces, as these will be laying flat on the bottom of the pan. To prepare the rolls, pour 1/2 cup of tomato soup in the bottom of an un-oiled 9/13 baking pan. Lay the potato slices evenly across the bottom of the pan over the sauce.

Roll the cabbage leaves with about a scant 1/4 cup of filling per roll (this will depend on the size of the cabbage leaf) and roll the cabbage leaves away from you, tucking in the sides as you go. Tuck the finished rolls into the pan with the seam side down. Continue until all of the leaves are filled and the pan is full. To finish, pour the remaining tomato soup over the rolls, allowing the sauce to sink into the spaces between. Top with grated parmesan and black pepper and bake at 350 degrees for one hour, until the potatoes at the bottom are soft and the sauce has thickened. Serve topped with more grated parmesan and fresh parsley.

This recipe should make enough to feed 6-8 as a side, and can easily be doubled to make a second pan if required. Leftover stuffing can be heated and eaten as is topped with grated cheddar, and leftover cooked cabbage makes a great addition to curries and soups. Leftovers get better as the days pass, and will keep for up to a week refrigerated.

6-8 servings as a side