Polish Stuffed Cabbage Leaves | Plant-based Vegan Recipe

Ingredients

• 1 medium green or white cabbage, leaves separated
• Approx. 120g grain of choice (pearled spelt, rice, barley)
• 1 brown or white onion, finely chopped
• 2 tbsp soy sauce or tamari
• 2 cloves of garlic, crushed or finely chopped
• A small handful of fresh parsley, finely chopped
• A small handful of fresh dill, finely chopped (optional)
• 6 medium button/ chestnut mushrooms, very finely chopped
• 1 lemon, juiced, plus dash of zest
• 4 tsp smoked paprika
• 1 tsp ground allspice
• salt and pepper
• 1 heaped tbsp tahini
• 50g walnuts, roughly chopped
• 2 heaped tbsp raisins/sultanas/ currants
• ½–1 tbsp olive oil
• 1 small onion (any variety), finely chopped
• 2–4 cloves of garlic, crushed or finely chopped, depending on how garlicky you’d
• 2 heaped tbsp tomato purée
• ½ tbsp miso paste
• 4 large or 8 small tomatoes (any variety), roughly chopped (see note)
• 1–2 tsp dried thyme
• 1–2 tsp dried oregano