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8 large savoy cabbage leaves, stalks removed
6 chestnut mushrooms, halved
1 leek, roughly chopped
1 red onion, quartered
100g chestnuts
2 tsp minced garlic
1 tsp dried thyme
3 blocks of frozen spinach
2 tbsp rapeseed oil
200g cooked basmati rice
Salt and pepper to taste
For the marinara sauce
1 onion, finely chopped
3 crushed garlic cloves
1 tbsp rapeseed oil
2 x 400ml tinned cherry tomatoes
50g sundried tomatoes
15g basil leaves
2 tsp dried oregano
500ml vegetable stock
1 tbsp tomato puree
2 tbsp brown sugar
For the marinara sauce
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