• 1 large head of Savoy cabbage (around 16 large leaves)
• 1 large brown onion
• 4 garlic cloves 
• 2 stalks of Celery (around 100 g)
• 2 carrots (around 130 g)
• 200 g mushrooms
• 2 Juicy Marbles filets 
• 2 bay leaf 
• 3 sprigs of thyme
• 5 leaves of sage
• ¼ tsp nutmeg
• 1 tsp cinnamon 
• 1 tsp salt 
• ½ tsp pepper 
• 2 tbsp tomato paste 
• 2 cans of brown lentils (800g)
• 70 g raisins 
• 60 g toasted walnuts
• 150 ml vegetable stock
• 100 ml red wine 
• 4 tbsp soy sauce 
• 2 tbsp apple cider vinegar
• 1 tbsp mustard
• 50 g breadcrumbs

1. Separate cabbage leaves and cut away hard parts (core). Prepare a pot of boiling water and salt it generously. Working in batches, cook the leaves for 5-7 minutes until bright green and translucent. Spread them on paper towels or baking sheets and let them cool down.
2. Prepare the vegetables - chop 1 large onion, 2 stalks of celery, 2 carrots, mince 4 garlic cloves, and finely dice 200 g mushrooms.
3. Finely dice 2 Marbles filets. 
4. Strain and rinse 2 cans of brown lentils. 
5. Heat 2 tbsp olive oil in a pan. Add chopped onion and saute for 3-4 minutes before adding minced garlic. After a minute, add celery, and carrots. After 3-4 minutes, add 2 finely chopped Marbles filets, finely diced mushrooms as well as herbs and spices (2 bay leaves, 3 sprigs of thyme, 5 sage leaves, ¼ tsp nutmeg, and 1 tsp cinnamon). 
6. Season with 1 tsp salt and 1/2 tsp pepper and cook for 5-7 minutes. 
7. Add 2 tbsp tomato paste and let caramelize for another two minutes. 
8. Add lentils, 60 g walnuts, and 70 g raisins.
9. Deglaze with 100 ml red wine, 150 ml vegetable stock, 4 tbsp soy sauce, 2 tbsp apple cider vinegar, and 1 tbsp mustard. 
10. Cook for another 5 minutes until the liquid evaporates.
11. Remove from heat and let cool down.
12. Add 50 g breadcrumbs and mix well. 
13. Preheat the oven to 180 degrees Celsius. 
14. To assemble Chou Farci, brush a cake tin (25 cm) with a thin layer of butter or oil. 
15. Assemble the prettiest, largest leaves on the bottom, making sure some hang over the side of the cake tin. Tuck them neatly in the corners of the tin to ensure nice edges. When the base is covered, transfer ⅓ of the filling to the cake tin. Cover the filling layer with more leaves and repeat the process 2 more times (to get 3 layers of filling and 4 layers of leaves). Tuck the leaves toward the center and close them together.
16. Transfer to the oven and bake for 45-50 minutes.
17. When Chou Farci is done baking, remove it from the oven and let it cool for 15 minutes. 
18. Open the spring form, remove it, and neatly place a round plate on top of the Chou farci. Carefully turn the plate upside down.
19. Cut it into slices and serve with sides of your choice. Mashed potatoes and gravy sound like the perfect pairing.