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Humble cabbage turns into the main event in this restaurant-worthy dish. Coconut-Braised Cabbage with Crispy Lentils is a bold, plant-based meal that feels both nourishing and comforting.
Table of Contents
Why You’ll Love this Braised Cabbage Recipe
- Big flavor, simple ingredients. This recipe utilizes many panty ingredients like canned coconut milk, lentils, and broth, though tastes incredibly complex.
- Wholesome + satisfying. Naturally vegan and rich in both fiber and plant protein, this meal is hearty enough to enjoy as the main dish.
- Incredible texture contrast. Melt-in-your-mouth cabbage paired with crispy roasted lentils creates the perfect alchemy of textures.
It’s no secret that cabbage is having a major moment. After all, it was meant for SO much more than coleslaw.
In this recipe, a head of green cabbage becomes gloriously sweet and almost buttery after a long braise.
The harissa-coconut broth is lusciously rich and aromatic, and seeps into each layer of the cabbage.
And for a high protein (and fiber) topping, crispy lentils add satisfying crunch to elevate each bite.
This is the type of recipe that can easily steal the show at a dinner party. It’s hearty enough to enjoy as the main dish, but versatile enough for pairing as a side.
For more impressive vegan recipes, check out my Crispy Rice Salad, Lentil Burgers, and Vegan Bolognese.
The Ingredients
- Cabbage: Green or red cabbage work best they are hearty enough to hold their shape. Alternatively, you can use savoy cabbage, however it will be softer.
- Coconut milk: I suggest using a can of full-fat coconut milk, which has the richest, silkiest consistency.
- Shallots: Adds a mild, sweet onion flavor to the base. Alternatively, you can use red onion
- Spices: Smoked paprika and coriander lend warm, subtly smoky depth that makes the dish feel more savory and complex.
- Harissa: Lends mild heat and brightness. Alternatively, you can use red pepper flakes or your favorite chili-garlic paste, such as gochujang.
- Broth: Helps create a more flavorful braising liquid.
- Lentils: Canned lentils boost fiber and protein, while adding irresistible crunch. If you can’t find canned lentils, use 1 1/2 cups of cooked and cooled black or brown lentils.
- Garlic: Fresh works best in the sauce, however I also love adding garlic powder to the lentils.
For a complete list of recipe ingredients and quantities, see the recipe card below.
The Directions
Step 1: Slice cabbage into four even quarters.
Recipe Tip
Cutting the cabbage into large wedges helps it hold its shape throughout the braising process. I suggest slicing it into 4 even wedges and keeping the core at the base of the cabbage intact, which helps the leaves hold together.
Step 2: Sear cabbage wedges in a large oven-safe skillet over medium-high heat for 4 to 5 minutes per side, until lightly charred. Transfer cabbage to a plate, and reduce heat to medium.
Step 3: Sauté shallots until soft, and then add tomatoes. Cook 5 to 6 minutes, until they break down and release their juices. Now add garlic, harissa, and spices; sauté until aromatic.
Step 4: Add coconut milk and broth, and bring mixture to a simmer. Nestle cabbage wedges back into pan.
Bake for 45 minutes, turning wedges halfway through.
Step 5: Add lentils to a large baking sheet and toss with olive oil and spices.
Bake lentils during the final 25 minutes of the cabbage roasting, tossing once halfway through, until crispy.
Step 6: Top braised cabbage with crispy lentils and fresh herbs.
Recipe Variations
- Add extra protein. Serve the cabbage and lentil mixture over quinoa or mashed butter beans to pump up the protein. (I have a great recipe for mashed butter beans in this post for Portobello Steaks.)
- Boost the umami. A spoonful of white miso paste or splash of tamari in the braising liquid can deepen the flavor even more.
- Omit spice. If you’re sensitive to spice, omit the harissa and use 1 to 2 Tablespoons of tomato paste to flavor the braising liquid.
- Switch up the lentils. Use brown or green lentils in place of black for similar results. If you can’t find canned lentils, use 1 1/2 cups of pre-boiled and thoroughly dried lentils.
How to Store and Reheat
- Store: Store leftover braised cabbage in an airtight container in the refrigerator for up to 4 days. Keep the crispy lentils separate if possible to maintain their texture.
- Reheat: Warm the cabbage gently in a skillet over medium-low heat with a splash of broth or water to loosen the sauce. Alternatively, you can rewarm smaller portions in the microwave, or in a 325ºF oven. Finish with a splash of fresh lemon juice to help rewaken the flavors.
More Hearty Cabbage Recipes
Miso Butter Braised Cabbage Rolls
Easy Chicken Sausage and Cabbage Skillet
Chicken Cashew Crunch Salad
If you give this braised cabbage recipe a try, snap a photo and tag #dishingouthealth so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Coconut-Braised Cabbage with Crispy Lentils
Equipment
- Large oven-safe skillet or sauté pan
- Large baking sheet
Ingredients
- 1 large (2.5 to 3 lb.) head green cabbage
- 5 Tbsp. extra-virgin olive oil, divided
- 1/2 cup thinly sliced shallots
- 2 plum (Roma) tomatoes, diced
- 1 to 2 Tbsp. harissa* (depending on desired spice – see notes)
- 3 garlic cloves, minced
- 1 tsp. smoked paprika
- 1 tsp. ground coriander
- 1 tsp. kosher salt, divided
- 1 1/4 cups canned full-fat coconut milk
- 1 1/4 cups vegetable broth
- Chopped fresh parsley for garnish
Crispy Lentils
- 1 (15-oz.) can lentils, drained and rinsed (I like using black lentils, however brown or green also work great)
- 1 to 2 Tbsp. extra-virgin olive oil
- 1 tsp. granulated garlic (or garlic powder)
- 1/2 tsp. kosher salt + 1/4 tsp. black pepper
Instructions
- Preheat oven to 375ºF. Arrange two oven racks in the center of the oven, positioning them a few inches apart so one sits directly above the other.Prep Cabbage and Lentils. Cut the cabbage in half through the core then cut each half into 2 wedges (4 wedges total), keeping the core intact.Drain and rinse lentils, and transfer to a towel-lined baking sheet to dry.
- Sear Cabbage. Heat a large oven-safe skillet or heavy-bottomed pan over medium-high. Add 2 Tbsp. of the olive oil. Once shimmering, add the cabbage wedges, cut sides down, and cook until nicely browned, about 5 minutes. Carefully flip, and cook until browned on the other side, another 5 minutes. Transfer the wedges to a plate and season evenly with 1/2 tsp. salt.Turn off heat, wipe out any cabbage bits from the pan and let the pan cool for a few minutes. (This is a good time to slice and dice your shallots and tomatoes.)
- Sauté Aromatics. Add remaining 2 Tbsp. olive oil to the pan and set to medium heat. Add shallots and cook until they start to soften, about 2 to 3 minutes. Add diced tomatoes and cook for 5 to 6 minutes, until broken down and jammy.Stir in harissa, garlic, smoked paprika, and coriander; cook 1 to 2 minutes, until aromatic. Season mixture with remaining 1/2 tsp. salt.Add coconut milk and broth and stir well to combine. Increase heat to bring mixture to a simmer.
- Bake. Nestle cabbage wedges back into pan and transfer to the oven (on the lower center rack). Bake, uncovered, for 45 minutes, gently turning/flipping the cabbage wedges twice throughout, until very tender and caramelized around the edges.
- Prepare Lentils. Once lentils are sufficiently dry, remove towel and toss lentils with 1 to 2 Tbsp. olive oil (just enough to sufficiently coat them), granulated garlic, salt, and black pepper. Spread in an even layer on the baking sheet.During the final 25 minutes of the cabbage roasting, add lentils to the upper center rack of the oven. Bake for 25 minutes, tossing once halfway through, until crispy.
- Serve. Scatter crispy lentils over braised cabbage and garnish with chopped fresh parsley.
Notes
- Harissa can widely vary in spice level. I use a mild harissa (Mina brand), however some can be quite spicy. I suggest tasting yours first to assess how much (or how little) you wish to add.
- For extra protein, serve braised cauliflower and lentils over cooked quinoa or butter bean mash (recipe here).
- Refrigerate leftovers for up to 4 days. Rewarm in a 325ºF oven until heated through.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
