• In boiling water, put the cabbage that you have cut off its stem and let it boil for about 2-3 minutes (just long enough for the leaves to open).
• Remove it from the pot, open all the leaves and leave them aside.
• Boil the rice in boiling water for 3-4 minutes and discard the water.

  This step is optional but we do it to reduce the arsenic that is unfortunately also present in organic rice. If you want to reduce the arsenic even more, soak the rice in water from the night before, discard the water and the next day, boil the rice for a while, as we said above.
• In a bowl, put the rice, the lentils (lightly washed to remove any debris and dust), the onion chopped, the rest of the ingredients and mix.
• Take the leaves one by one and fill them with 1 tbsp. and a little more, if the leaf is very big, with the filling from the bowl.
• Close the stuffed leaf from the right, from the left and then roll it to close it completely.
• Continue with the remaining leaves which you place side by side in a pot. When there are no more leaves, add the remaining filling and water until it covers them. Cover them with a plate and close the pot with a lid.
• Let them boil for about 30 minutes or until the rice and lentils are tender (taste the filling that comes out of the dish). If you see that it is not cooked and there is no more water left, add a little until the rice and lentils are ready.

Béchamel

• Prepare the béchamel by adding the oat flour and olive oil into a saucepan and sauteing them.
• Pour in the plant-based milk, while continuing to stir and let them boil over medium heat, stirring at regular intervals. When it starts to become thick and bubble, add the spices, mix, add the lemon juice, mix and set aside.
• Place the stuffed cabbage in a roasting pan, pour the béchamel on top and cook them for about 10 minutes in a preheated oven at 180°C / 356°F.
• Serve with extra lemon juice.