Stuffed savoy cabbage with braised lentils recipe

Ingredients

• 40g butter
• 1 small onion, finely chopped
• 2 garlic cloves, crushed or grated
• 1 tsp chopped thyme leaves
• 400g fatty minced pork
• 100g pork livers or kidney, cleaned and minced or finely chopped
• 60g fresh white breadcrumbs
• 4 large outer leaves of Savoy cabbage
• 1 litre hot beef or chicken stock, or enough to cover the stuffed cabbage
• 100g Puy lentils, soaked for an hour or so in cold water
• 2-3 medium shallots, finely chopped
• 4 garlic cloves, crushed or grated
• 1 stick of celery, finely chopped
• 1 small carrot, finely chopped
• a good knob of butter
• 1 tsp plain flour
• 1 tsp tomato purée
• 100ml red wine
• 500ml beef stock