INGREDIENTS

1 medium savoy cabbage, prepared as directed below

2 tablespoons olive oil

1 teaspoon fennel seeds

2 cloves garlic, crushed

1 large red onion, finely chopped

350g mushrooms, sliced

1 medium courgette (zucchini), diced

25g dried soya mince/TVP

150ml vegetable stock and a further 350ml vegetable stock (500ml in total)

150g parsnips, boiled and mashed

1 teaspoon soy sauce

1/2 teaspoon black pepper

1 tablespoon fresh rosemary, very finely chopped

1 tablespoon sumac ( or 1 tablespoon lemon juice)

1 tablespoon olive oil for brushing

1 Carefully remove 12 of the largest outer leaves and remove their hard spines with a sharp knife. Steam these for 5 minutes to soften. If you do not have 12 large leaves then you can double up a couple of smaller leaves to make 12 parcels in total. Put these to one side.

2 Shred the remaining cabbage and put to one side for later.

The cabbage is now prepared

Now to prepare the stuffing

3 Prepare the TVP in advance. Soak the TVP in 150ml of the vegetable stock.

4 Heat the 2 tablespoons of oil over a medium heat in a large pan. When the oil is hot, add the fennel seeds, stir for a few seconds before adding the garlic and onions.

5 Continue cooking for a few minutes until the onions have softened and then add the mushrooms, courgette and chopped savoy cabbage.

6 Continue to fry this mixture until it starts to become dry and the mushrooms have released all of their water. Now TURN OFF the heat.

7 Add the soaked TVP, mashed parsnips, soy sauce, black pepper and rosemary to the mixture. Mix well, bringing the mixture together and set aside to prepare the stuffed leaves.

8 Place a large spoonful of the mixture onto each leaf. Fold over to create a parcel and place (with the folded edges side down) carefully into a ceramic baking dish.

9 Once all of the stuffed leaves are in the dish, pour in the remaining 350ml of vegetable stock and brush the tops of the parcels with the remaining 1 tablespoon of oil.

10 Sprinkle over the sumac (or lemon juice) and bake in a preheated oven at 200 degrees for 20 minutes or until the tops of the parcels become golden brown.

Serve in a bowl with a ladle of the remaining broth.