Discover a new, incredibly delicious way to enjoy cabbage! This high-protein vegan recipe combines roasted cabbage with a hearty lentil and walnut mixture, perfect for lunch or dinner.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Ingredients
- Cabbage: 500g (1 lb), chopped
- Olive oil: 2 tablespoons
- Smoked paprika: 1 tablespoon
- Smoked garlic powder: 1 teaspoon
- Salt: To taste
- Onion: 1, chopped
- Garlic cloves: 2, minced
- Italian herbs: 1 tablespoon
- Lentils: 190g (3/4 cup), rinsed
- Raw rice: 90g (1/2 cup), rinsed
- Walnuts: 75g (1/2 cup), chopped
- Canned chopped tomatoes: 400g (14 oz)
- Date syrup: 1 tablespoon
- Vegetable stock: 700ml (3 cups)
- Chives: Chopped (optional, for garnish)
- Plant-based yogurt: For serving (optional)
Directions
- Prepare the Cabbage:
- Preheat your oven to 200°C (400°F).
- Place the chopped cabbage in a baking dish.
- Drizzle with olive oil, sprinkle with smoked paprika and smoked garlic powder, and season with salt. Toss to coat.
- Bake the Cabbage:
- Bake in the preheated oven for 20 minutes, or until tender and slightly caramelized.
- Cook the Aromatics:
- In a lightly oiled pan, sauté the chopped onion and minced garlic over low heat for 3 minutes.
- Add the Italian herbs and stir to combine.
- Add the Lentils and Rice:
- Add the rinsed lentils and raw rice to the pan. Mix well.
- Incorporate the Walnuts and Tomatoes:
- Stir in the chopped walnuts, canned tomatoes, and date syrup. Mix thoroughly.
- Simmer with Vegetable Stock:
- Pour in the vegetable stock and bring the mixture to a boil. Reduce heat to medium and cook for 20 minutes, stirring occasionally, until the lentils and rice are tender.
- Combine and Serve:
- Remove the baked cabbage from the oven and sprinkle with chopped chives, if using.
- Top the cabbage with the lentil and walnut mixture.
- Serve warm with a dollop of plant-based yogurt, if desired.
Serving Suggestions
- Enjoy as a standalone meal or serve with crusty bread.
- Pair with a side salad for a complete meal.
- Add a drizzle of tahini for extra creaminess.
Cooking Tips
- Use fresh or frozen spinach for an additional boost of greens.
- Adjust the spices and herbs to your taste preference.
- Replace date syrup with maple syrup or honey for a slightly different flavor.
Nutritional Benefits
- Cabbage: High in fiber and vitamin C.
- Lentils: A great plant-based protein source, rich in iron and folate.
- Walnuts: Packed with omega-3 fatty acids and antioxidants.
Dietary Information
- Vegan: Yes
- Gluten-Free: Ensure the vegetable stock and all ingredients are gluten-free.
- Dairy-Free: Naturally dairy-free
Nutritional Facts (Per Serving)
- Calories: ~240
- Protein: ~8g
- Carbohydrates: ~28g
- Fat: ~10g
- Fiber: ~6g
Storage
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months. Reheat in a pan or microwave before serving.
Why You’ll Love This Recipe
- Packed with nutrients and flavor.
- Perfect for meal prep and reheats well.
- Satisfying for vegans and non-vegans alike.
- Easy to customize with your favorite herbs and spices.
Conclusion
This Baked Cabbage with Lentil and Walnut Mixture is a versatile, hearty, and healthy dish that’s easy to prepare. Whether you’re a seasoned vegan or trying plant-based meals for the first time, this recipe is sure to impress. It’s perfect for family dinners or meal-prep, offering a delicious way to enjoy nutrient-packed ingredients.
FAQs
- Can I use fresh lentils instead of canned?
Yes, but pre-cook them before adding to the recipe. - Can I replace walnuts with another nut?
Yes, almonds or pecans work well as substitutes. - Can I add other vegetables?
Absolutely! Try zucchini, bell peppers, or mushrooms for added variety. - Can I make this dish spicy?
Yes, add chili flakes or cayenne pepper to the lentil mixture for heat. - Can I prepare this ahead of time?
Yes, you can make the lentil mixture and bake the cabbage up to 2 days in advance. - How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. - Can I use fresh tomatoes instead of canned?
Yes, dice fresh tomatoes and adjust the cooking time slightly. - What’s a good substitute for date syrup?
Use maple syrup, agave syrup, or honey. - Can I skip the rice?
Yes, replace it with quinoa or leave it out for a lighter dish. - Can I bake everything together?
You can combine the baked cabbage with the lentil mixture in the baking dish and heat for a few minutes before serving.