Indulge in the wholesome and comforting flavors of this Lentil and Savoy Cabbage Stew. This dish combines tender lentils, savory walnuts, and fresh vegetables, all enveloped in soft savoy cabbage leaves and topped with a rich tomato sauce. It’s a nutritious and delicious meal that is perfect for those seeking a hearty, plant-based option.
The combination of lentils and walnuts adds a wonderful texture and a boost of protein, making this dish incredibly satisfying. The tomato sauce, infused with red pepper and a hint of caraway, brings everything together beautifully. This stew is not only delicious but also easy to prepare, making it an excellent choice for a cozy weeknight dinner.
Recipe:
Ingredients:
- For the Lentil and Cabbage Stew:
- 1 savoy cabbage
- 200g lentils (1 cup)
- 100g walnuts (3.5 oz)
- 2 chopped tomatoes
- 50g carrot (1.8 oz or ¼ cup grated)
- 1 tbsp ketchup
- 1 tsp caraway
- 1 tsp sweet paprika
- 1 tsp salt
- Black pepper to taste
- For the Sauce:
- 1/2 onion
- Olive oil
- 1 red pepper
- 400ml pureed tomatoes (1 2/3 cups)
- 250ml water (1 cup)
- 1 cube homemade vegetable broth
- 1 tsp sugar
- 1 tsp salt
- Black pepper to taste
Directions:
- Cook the Lentils:
- Rinse 200g of lentils and cook them in boiling water until tender, about 20 minutes. Drain and set aside.
- Prepare the Cabbage:
- Separate the leaves of the savoy cabbage and soak them in hot water for 10 minutes to soften. Drain and set aside.
- Prepare the Filling:
- In a large bowl, combine the cooked lentils, 2 chopped tomatoes, 50g grated carrot, and 100g chopped walnuts.
- Add 1 tbsp ketchup, 1 tsp caraway, 1 tsp sweet paprika, 1 tsp salt, and black pepper to taste. Mix well.
- Prepare the Sauce:
- Finely chop 1/2 onion.
- In a large saucepan, heat a drizzle of olive oil over medium heat. Add the chopped onion and cook until slightly browned, about 2-3 minutes.
- Add 1 chopped red pepper and cook for an additional 3-5 minutes until softened.
- Pour in 400ml pureed tomatoes and 250ml water. Stir to combine.
- Add 1 cube homemade vegetable broth, 1 tsp sugar, 1 tsp salt, and black pepper to taste.
- Reduce the heat, cover, and let simmer for 10 minutes.
- Assemble and Cook:
- Preheat the oven to 180°C (350°F).
- Lay the softened savoy cabbage leaves flat and place a spoonful of the lentil mixture in the center of each leaf. Roll up the leaves to enclose the filling.
- Place the stuffed cabbage rolls in a baking dish and pour the prepared tomato sauce over the top.
- Cover the dish with foil and bake in the preheated oven for 30 minutes.
- Serve:
- Remove from the oven and let cool slightly before serving.
- Garnish with fresh parsley if desired.
Prep Time: 30 minutes | Cooking Time: 40 minutes | Total Time: 1 hour 10 minutes
Kcal: 350 kcal (approx.) | Servings: 4 servings
TIPS AND SHARING IDEAS
- Lentil Selection: Use green or brown lentils as they hold their shape better during cooking. Red lentils tend to become mushy.
- Savoy Cabbage Substitute: If you can’t find savoy cabbage, you can use regular green cabbage. Just be sure to soften the leaves in hot water as directed.
- Walnut Alternatives: Substitute walnuts with pecans or sunflower seeds for a different nutty flavor.
- Spice Variations: Add a pinch of cumin or coriander to the lentil mixture for an extra layer of flavor.
- Make Ahead: You can prepare the lentil mixture and the sauce a day ahead. Store them separately in the refrigerator until ready to assemble and bake.
- Serving Suggestions: Serve this dish with a side of crusty bread or a light green salad for a complete meal.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
- Freezing: This dish freezes well. Assemble the stuffed cabbage leaves with the sauce in a baking dish, cover tightly, and freeze. Thaw in the refrigerator before baking.