Cabbage & Lentils Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 cloves garlic, finely chopped
02 -
1 yellow onion, finely diced
03 -
1 tablespoon low-sodium soy sauce or tamari (gluten-free option)
04 -
1/2 teaspoon powdered ginger
05 -
1/2 head napa cabbage, sliced into 8 segments
06 -
2 tablespoons sesame oil
07 -
1 15-ounce can of coconut milk
08 -
3 tablespoons red curry paste
09 -
2 1/2 cups cooked lentils
10 -
1 cup vegan chicken stock
11 -
2 tablespoons avocado oil or any mild oil
→ Optional for Serving
12 -
Rice (already cooked)
13 -
Fresh cilantro
# Instructions:
01 -
Set your oven to 350°F and let it warm up.
02 -
Slice the napa cabbage into quarters first, then cut each piece in half to make 8 sections. It's okay if a few leaves come loose.
03 -
Pour the avocado oil into a cast iron pan or an oven-friendly stock pot. Heat over medium-high. Place a few cabbage pieces in the pan at a time and sear until both sides are nicely browned (about 2–3 minutes each). Take them out and repeat.
04 -
Heat up the sesame oil in the same pot at medium heat. Toss in the onion, garlic, curry paste, and ginger powder. Mix everything and let it cook for a couple of minutes.
05 -
Stir together the lentils, coconut milk, broth, and soy sauce in the pot. Taste it and tweak the seasonings if you want.
06 -
Tuck the cabbage wedges into the liquid and press them down gently. Let the mixture come to a low simmer.
07 -
Cover the pot and place it in the oven for half an hour. After that, uncover it and bake another 30 minutes.
08 -
Take the pot out of the oven, sprinkle some cilantro on top, and serve with warm rice.
# Notes:
01 -
Breaking the cabbage into smaller chunks makes it easier to eat, though some leaves might fall apart while cooking.
02 -
Using pre-cooked lentils helps prevent them from soaking up too much liquid during the process.