Cabbage Stuffed With Lentils And Cashews

• 5.25 oz red lentils
• 3 tbsp cashews, chopped and toasted
• 2 None onions, peeled and finely chopped
• 3/4 cup cream cheese
• 12 None large cabbage leaves, blanched and shocked, stalks removed
• 2 tbsp oil
• 1 clove garlic, finely chopped
• 1-2 tsp red curry paste
• 1 None vegetable bouillon cube, crushed
• 2 tsp cornstarch, mixed with 4 tbsp cold water until smooth

1. Cook lentils in boiling water for about 15 mins then drain, rinse under cold water and allow to cool. Mix with nuts, 1/2 the onion and 1/2 the cream cheese. Season and set aside. Lay out blanched cabbage leaves on a clean work surface and distribute lentil mixture between center of leaves. Fold over ends then roll up and secure with toothpicks.
2. Heat oil in a large pan and saute cabbage rolls, turning. Remove from pan. Add garlic and remaining onion and saute for 4-5 mins. Add curry paste and 1 1/4 cups water and bring to a boil, scraping browned bits. Add crushed bouillon cube and remaining cream cheese. Return cabbage rolls to pan, cover and cook for 5-6 mins. Add cornstarch slurry and cook until thickened. Season, add a pinch of sugar and serve.

red lentils, cashews, onions, cream cheese, cabbage, oil, clove garlic, red curry, vegetable bouillon cube, cornstarch

Taken from recipes-plus.com/api/v2.0/recipes/18906 (may not work)