Cabbage & Lentils Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup vegan chicken broth
02 -
1/2 teaspoon ginger powder
03 -
1 yellow onion, diced
04 -
2 1/2 cups cooked lentils
05 -
3 cloves garlic, minced
06 -
2 tablespoons sesame oil
07 -
3 tablespoons red curry paste
08 -
1/2 head napa cabbage, sliced into 8 wedges
09 -
2 tablespoons avocado oil (or a neutral alternative)
10 -
1 tablespoon low-sodium soy sauce or tamari (gluten-free alternative)
11 -
1 15-ounce can of coconut milk
→ Optional for Serving
12 -
Cooked rice
13 -
Cilantro leaves
# Instructions:
01 -
Set your oven to 350°F to warm up.
02 -
Slice the napa cabbage into quarters, then halve those quarters to make 8 pieces. Don’t worry if some layers fall apart.
03 -
Warm avocado oil in a large skillet or oven-safe pot over medium-high heat. Sear your cabbage wedges on each side for 2–3 minutes until they’re browned. Remove as they finish and repeat until done.
04 -
In the same skillet, add sesame oil and reduce heat to medium. Toss in the onion, garlic, ginger powder, and curry paste. Cook while regularly stirring for about 2–3 minutes.
05 -
Add cooked lentils, soy sauce, broth, and coconut milk to the pot. Mix everything together. Taste and adjust seasoning if needed.
06 -
Place your cabbage wedges into the liquid and gently push them down so they’re partially submerged. Let the mixture start to slowly simmer.
07 -
Cover the pot, then transfer it to the oven for 30 minutes. Take the lid off and leave it for another 30 minutes to finish baking.
08 -
Take the pot out of the oven. Sprinkle cilantro on top and serve the dish with some cooked rice on the side.
# Notes:
01 -
Chopping the cabbage into smaller wedges makes them easier to eat. Don’t worry about a few loose pieces separating—they’re totally fine!
02 -
Using canned or pre-cooked brown lentils helps keep the dish saucy without soaking up all the broth.