This dish is great for when you are entertaining as you can make most of it ahead of time. Filled with little spiced lentils and pearl barley. Recipe kindly sent in by Lorna.
Place approximately ⅓ of the lentil mixture on top of the cabbage and spread. Smooth it evenly so that it spreads to all sides. Top it with a cabbage leaf.
Repeat with two more layers of filling alternating with a cabbage leaf. You layer this just as you would a lasagna. Top with a cabbage leaf/leaves, curved side down, and tuck it in around the sides. Use a flat spatula or your hand to gently press down on the leaf, ensuring there are no gaps in the filling.
Bake uncovered for 30-40 minutes. Remove. If your top layer leaf has browned or curled, carefully peel off.
Gently insert an icing spatula or flat dinner knife against the edge of the dish and run it around to loosen any edges. Place an upside-down serving plate on top of the casserole, so that the bottom of the plate is facing you.
Flip the casserole onto the plate and serve.
The spices used in this dish can be changed to personal choice.
You can also make this dish as individual rolls, lined up on a baking try like enchiladas, bake for 20 mins and finish by topping with a spiced tomato sauce, have a play!