Serves approx. 4

Ingredients for cabbage rolls

Lentils (1 tin, 1 carton or 1 cup loose)

Onion (large)

Garlic (2 cloves)

Mushrooms (2 cups)

Salt (half tsp), black pepper (half teaspoon) and bouillon (1tsp)

Walnuts (1 cup)

Savoy cabbage (whole leaves – approx. 8)

Parsley (handful)

Oil to sauté

Method

Prepare the lentils and remove excess water.

Peel off 8 cabbage leaves and remove very thick part of stem. Put in a pan with boiling water to cover and leave the lid on.

Sauté the onions, garlic. Then add finely chopped mushrooms and walnuts.  Cook for 5 to 7 minutes with lid on.

Add finely chopped parsley, bouillon, salt, pepper.

Add lentils.

Take 1 cabbage leaf and put a tablespoon of the mixture in the centre.

Wrap the cabbage leaf around it carefully, using a cocktail stick to secure if necessary, or aluminium foil to wrap in.

Arrange the 8 rolls in the bottom of the air fryer, and cook for 7 minutes on 180c, checking after 5 minutes .

Ingredients for gravy

Onion (large)

Oil to sauté

Cornflour (tbsp)

Bouillon (dessertspoon)

Cider vinegar (dessertspoon)

Yeast extract (tsp)

Method for gravy

Finely chop the onion and sauté in oil on a low heat with a lid on the pan.

In a glass jug, dissolve cornflour in a very small amount of cold water, and then add slightly more to loosen it.

Add the yeast extract, bouillon and vinegar, and add more water up to 1 pint, and add to the onion mixture.

Stir carefully and continuously with a wooden spoon until the mixture thickens.