Green cabbage offers loads of possibilities. The outer part of the cabbage is perfect to fill. Blanch 6 beautiful leaves for a few mins. Drain thoroughly. No meat today, lentils and spicy gorgonzola instead.
Fry 2 chopped shallots, 4 chopped garlic cloves, 4 cm of finely chopped fresh ginger in a drizzle of olive oil. Add 125 grams of green lentils, 1 quarter of finley chopped pickled lemon skin, 1 table spoon of finely chopped rosemary and 200 ml of vegetable broth. Boil until the lentils are al dente. Mix lentils with 150 grams of gorgonzola ‘piccante’ in cubes. Fill each cabbage leaf with 1/6 of the filling and close with kitchen rope. This can be done in advance.
Before final cooking time, put the packages in an oven dish filled with another 200 ml of vegetable broth. Bake in the oven at 180° for 30-40 mins. Serve and ignore the weather outside.