How many of us, who are engaged in the Lord's holy service, are secretly cherishing some proud aspiration of excelling other men, of making a name for ourselves, of securing money or fame! We will use the pulpit as a pedestal for the adulation of the world, and the cross for a post on which to hang garlands to our own glory. How often do we preach sermons, or make addresses, and attend meetings, with no other thought than to secure the recognition and praise of those to whom we “minister.” All of this must be laid aside. We must have no selfish, prideful ulterior motives to serve Christ.

F.B. Meyer

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables		Sainsbury’s, Sainsbury8	4	servings

INGREDIENTS

75	g	Long-grain brown rice; (3oz)
450	ml	Vegetable stock; (3/4 pint)
2	ts	Olive or sunflower oil
1		Onion; chopped finely
200	g	Cooked red lentils; (7oz)
1/2	ts	Dried mixed herbs
1	tb	Tomato puree
8	lg	Savoy cabbage leaves
1		397 gram can chopped tomatoes with herbs; (14 oz)
		Salt and pepper
		Chopped fresh parsley; to garnish

INSTRUCTIONS

Preheat the oven to 180 C/350 F/Gas Mark 4.
Place the rice in a saucepan with the stock.
Bring to the boil, cover and simmer gently for 20 minutes or until all the
stock is absorbed.
Meanwhile, heat the oil in a large pan and gently cook the onion for 5
minutes until soft. Add the cooked lentils, mixed herbs, tomato puree and
seasoning. Cook for a further 2-3 minutes.
Blanch the cabbage leaves in boiling water for 2-3 minutes. Drain well.
Combine the lentil and rice mixtures and mix well. Divide into 8 and place
in the centre of each cabbage leaf.
Fold the edge of each leaf towards the centre to completely cover the
filling and then form into a neat square parcel.
Place in a shallow 1.2 litre (2pint) casserole dish and pour over the
chopped tomatoes.
Cover the casserole with a lid and bake in the oven for 30-40 minutes.
Serve hot, with fresh seasonal vegetables. Garnish with chopped parsley.
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“God grades on the cross, not the curve.”