Carrots and cabbage are in abundance so try this colourful Autumn dish.

Stuffed cabbage leaves with carrot-ginger sauce

Serves 6

Stuffed cabbage leaves
12 Savoy cabbage leaves
4 oz (110g) sprouted wheat
6 oz (175g) mushrooms, sliced
2 red onions, finely chopped
2 cloves garlic, diced
1 teaspoon chopped thyme
1 teaspoon chopped parsley
5 finely shredded sun dried tomatoes
1 oz (25g) butter
1 fl oz (30ml) olive oil
extra oil and a little stock

Cook the onions, mushrooms and garlic in the butter and olive oil until soft.  Add the thyme, parsley, sun dried tomatoes and sprouted wheat.  Set aside.
Trim the stalks off the cabbage leaves with a sharp knife or vegetable peeler to make them as thin as the leaves and take a slice off the base to give a flat edge.  Bring a pot of water to boil and drop in leaves.  Blanch for 1 minute, remove the leaves and place into cold water.  Lay a cabbage leaf on table, put a tablespoon of filling at the base, fold in sides and roll up.  Put the parcel in an oiled dish, sprinkle over some more oil and stock, cover and bake for 25 mins.

Carrot ginger sauce
1 onion, chopped
splash of olive oil
pinch salt, pinch sugar
2 carrots, chopped
1 teaspoon ground coriander
1 tablespoon grated ginger
splash lime juice
2 pints (1.2 litres) vegetable stock
salt and black pepper

Cook onion with olive oil, salt and sugar until soft and just caramelising.  Add the remaining ingredients, bring to boil and simmer gently fro 20 minutes,blend and season.

To serve:
Divide the carrot-ginger sauce between 6 plates and place 2 stuffed cabbage leaves on top.