Stuffed Savoy Cabbage in a Rich Tomato Sauce - Meat Free Monday

Ingredients

• 1 savoy cabbage
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, chopped
• 150 g/scant 5½ oz mushrooms, chopped
• 125 g/scant 4½ oz cashew nuts, chopped and pan-toasted
• 1 tin (400 g/14 oz) cooked green lentils, drained
• ½ teaspoon mixed herbs
• 250 ml/scant ½ pint vegetable stock
• 1 teaspoon vegan Worcester sauce (e.g. Henderson’s relish)
• 1 teaspoon tamari soya sauce
• ½ celery stick, finely chopped
• ½ teaspoon spicy smoked paprika
• 400 g/14 oz tinned, chopped tomatoes
• 1 teaspoon white wine vinegar
• salt and pepper to taste