Savoy Cabbage Parcels with Walnut & Butternut Squash Filling

Name: Savoy Cabbage Parcels with Walnut & Butternut Squash Filling
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: 12 Savoy Cabbage leaves, washed; 7 5500 &frasl; 100000 oz Butternut Squash, diced small; 3 52700 &frasl; 100000 oz Green Lentils, pre-cooked from a tin, rinsed and drained; 1 Brown Onion, diced; 1 Garlic Clove; 3 tbsp Crunchy Peanut Butter; 2 cups Walnut pieces; 2 tbsp Pure Maple Syrup; 2 tbsp Ground Cumin; 2 tbsp Ground Coriander; 1 Handful Fresh Coriander, washed & chopped; Sea Salt & Ground Black Pepper, to season; 1 tbsp Rapeseed Oil; 50 tsp Vegetable Stock

Savoy Cabbage Parcels with Walnut & Butternut Squash Filling

These delicious Savoy Cabbage Parcels filled with smooth butternut squash and crunchy caramelised walnuts are baked for a feel-good, healthy lunch or dinner treat. Enjoy as a meat-free, delicious alternative to a traditional stuffed chicken breast or steak, or enjoy served alongside your favourite meat. This recipe was created for us by food blogger 'The Balanced Kitchen'.

Time:

Serves:

Ingredients

12 Savoy Cabbage leaves, washed
200 g Butternut Squash, diced small
100 g Green Lentils, pre-cooked from a tin, rinsed and drained
1 Brown Onion, diced
1 Garlic Clove
3 tbsp Crunchy Peanut Butter
2 cups Walnut pieces
2 tbsp Pure Maple Syrup
2 tbsp Ground Cumin
2 tbsp Ground Coriander
1 Handful Fresh Coriander, washed & chopped
Sea Salt & Ground Black Pepper, to season
1 tbsp Rapeseed Oil
250ml Vegetable Stock

Method

Place the oil, diced butternut squash, onion and garlic in a large wok or frying pan which has a lid.
Turn up the heat and once the contents start to sizzle, turn the heat right down and leave it to sweat for 10 minutes.
After 10 minutes, add the stock to the pan and cook for a further 20-25 minutes until the butternut squash softens.
Use 3 leaves for each parcel. Use a small one for the middle and 2 larger ones to wrap around.
Remove the stalks from the larger leaves which will be used to wrap around, but leave the stalk in the smaller, central leaf. This will stop the mixture from falling out, but also allow for easier wrapping.
Add the walnuts to a pan and stir through the maple syrup. Heat gently for a few minutes while continuously stirring.
Once the butternut squash mixture has sweated for 30 mins, add the lentils, cumin, coriander, walnuts, peanut butter and salt & pepper for seasoning. Stir through.
Spoon a quarter of the mixture into each of the 4 small leaves, which will still have stalks.
Place these onto 2 larger leaves, which are placed end to end, top to bottom.
Envelope the parcels and place a metal skewer to keep them in place.
Transfer to a baking tray.
Bake in the over for 15-20 minutes, but keep an eye on the cabbage leaves so they do not turn too brown or burn.
Remove from the oven and remove the metal skewers.
Serve as they are for a lighter meal, adding some string ties for effect if wanted, or add potatoes or vegetables on the side for a main meal.

Top Tip

Don't use synthetic string to secure your savoy cabbage parcels in or out of the oven because they will melt to your food! If needed, you can purchase special booking twine instead of using metal skewers.

You can find out more about food blogger 'The Balanced Kitchen' by visiting her Instagram page, here!

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Savoy Cabbage Parcels with Walnut & Butternut Squash Filling