Coconut-Braised Cabbage with Crispy Lentils
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.
Servings: 4
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
Serving: 1cabbage wedge with lentils and sauce | Calories: 435kcal | Carbohydrates: 29g | Protein: 10g | Fat: 31g | Saturated Fat: 14g | Sodium: 690mg | Fiber: 10g | Sugar: 10g