Rainbow cabbage rolls with mushroom sauce

Cabbage rolls

• 12 cabbage leaves of choice, whole large, trimmed and steamed (see Tips)
• 1000 g water
• 500 g potatoes, cut into pieces (1 cm)
• 300 g dried red lentils, rinsed
• 3 sprigs fresh dill, leaves only
• 200 g feta cheese, crumbled
• 2 onions, cut into quarters
• 30 g extra virgin olive oil
• 1 tsp sea salt
• ½ tsp ground black pepper
• 300 g liquid vegetable stock (see Tips)

Mushroom sauce

• 20 g dried porcini mushrooms
• 150 g boiling water
• 1 tbsp cornflour
• 1 tbsp water
• 1 onion, cut into halves
• 20 g unsalted butter
• 200 g button mushrooms, cut into slices
• 50 g white wine
• 300 g pouring (whipping) cream
• 2 - 3 tsp Vegetable stock paste or to taste (see Tips)
• ¼ tsp ground black pepper
• 10 g lemon juice
• 1 sprig fresh dill, leaves only, to garnish (optional)