1: Preheat the oven to gas mark 4/180 celcius

2: Seperate the cabbage leaves, keeping the largest 8 whole, and chopping up the smallest ones

3: Cut off the toughest bits of stalk at the base of the whole cabbage leaves,

4: Place the leaves in a pan of boiling water for 3 minutes until they are bright green and soft

5: Put the leaves to one side to drain and dry

6: Cook the lentils for 20 minutes in simmering water until just tender. Then drain

7: Chop the onion and celery finely and sauté in the olive oil until soft

8: Add the garlic, and thyme and sauté for 2 minutes

9: Add the sunflower seeds and rice or barley, lentils and a little of the stock.

10: Place the chopped cabbage leaves on the base of a baking dish.

11: Take each whole cabbage leaf and fill with a tablespoon of the rice/barley mix then fold in the sides and roll into a parcel.

12: Place the parcel seam down on to a baking dish and repeat

13: Pour the rest of the vegetable stock and the tin of tomatoes on top of the cabbage and bake for 1 hour

Photo source: http://www.theguardian.com/lifeandstyle/2009/mar/21/vegetarian, recipe, cabbage