Remove 8 outer leaves from the savoy cabbage and put aside.
In a large pan add: olive oil, finely chopped onions, finely sliced cabbage and cubed butternut squash. Season with salt and pepper and sautée for a few minutes.
Add red lentils, bay leaves, kelp and jerk seasoning. Cover with 2 cups of water and simmer until the lentils are cooked and the squash is fork tender (20 minutes).
In the meantime wash and boil the cabbage leaves for 3-5 minutes in hot water. Drain well and set aside to cool down.
Once the red lentil mixture is cooked, turn off the heat, stir in the nutritional yeast and allow to cool completely.
As soon as both mixture and cabbage leaves are at room temperature we can start forming the rolls.Remove the hard core from the cabbage leaf, arrange it wide open on a plate or chopping board and scoop on 2 tbsp of the filling.
To form the rolls first fold the sides over the filling, then start rolling the cabbage leaf around the filling.
Continue forming the rolls until all the leaves have been used up, then arrange the rolls into a skillet - seal down - and bake at 180°C (356°F) for 15 minutes.
For the white sauce. Measure the flour and the oil in a bowl, combine together into a paste and microwave for 30 seconds at 800W. Stir into the plantbased milk a bit at a time, season with salt and microwave for another 3-4 minutes until it slighly thickens (stirring half way). Please note: This sauce is meant to be pretty runny, if you'd like a thicker sauce add some more flour.
Serve the cabbage rolls topped with white sauce and a sprinkle of sunflower seeds for extra crunch.