For 2 servings, you need:
a savoy cabbage
1 garlic clove
50 g bulgur
50 g red lentils
about 200 ml vegetable broth
80 g feta cheese
1 teaspoon thyme
salt, pepper, nutmeg
Break off 6 large outer leaves of the cabbage to use for making packets. (With the rest, do whatever you want. I love to just cook it.) In a large pot, bring water with some salt to boil. Add the leaves to the boiling water and cook them for 1 minute. Take them out and rinse them with cold water.
Chop the onion and the garlic clove and sweat them in olive oil. Add bulgur and broth. After 2 minutes, add red lentils. Let simmer until lentils and bulgur are soft. Then, turn of the heat and crumble in the feta cheese. Add spices to taste. Stir well.
Now you can fill your savoy packets. Cut out the hard part of each leave, put some filling in and make a packet. Fix with toothpicks.
And then, put all of your packets in a buttered or oiled casserole. If you want, put some flakes of butter on top.
Put it in the oven at 170° C / 340° F for 30 minutes.
In the meantime, you could prepare a nice field salad or make a yummy tomato sauce to go with your packets.
When your packets are done, put some grated Parmesan on top. Enjoy!