Description

Braised Cabbage & Lentils

A cozy, vegan comfort dish that feels gourmet! This recipe originated from an inspiration to make use of a large head of napa cabbage and has turned into a must-try masterpiece. The combination of tender cabbage, protein-rich lentils, and a flavorful coconut curry sauce creates a dish that’s perfect for dinner parties or a comforting weeknight meal. Serve it over rice for an extra hearty option!

1/2 head napa cabbage, cut into 8 wedges
2 tbsp avocado oil
2 tbsp sesame oil
1 yellow onion, diced
3 cloves garlic, minced
3 tbsp red curry paste
1/2 tsp ginger powder
2 1/2 cups cooked lentils
1 (15-ounce) can coconut milk
1 cup broth (vegan chicken broth recommended)
1 tbsp low-sodium soy sauce
Cilantro and cooked rice for serving

Directions:
1. Preheat oven to 350°F (175°C).
2. Char cabbage wedges in avocado oil over medium-high heat, then set aside.
3. Sauté onion, garlic, curry paste, and ginger in sesame oil.
4. Add lentils, coconut milk, broth, and soy sauce, then return cabbage to the pot.
5. Cover and bake for 30 minutes. Uncover and bake for another 30 minutes.
6. Serve over rice and garnish with cilantro.

Prep Time: 1 hour
Kcal: 513 per serving