Braised cabbage and lentils is a delightful dish that brings warmth and comfort to any table. This recipe combines the earthy flavors of lentils with the vibrant sweetness of napa cabbage, all simmered in a creamy coconut curry sauce. Not only is it delicious, but it’s also packed with nutrients, making it a perfect choice for a wholesome meal. Whether you’re looking for a quick weeknight dinner or a flavorful dish to share with friends, this braised cabbage and lentils recipe is sure to impress!

Gather Your Braised Cabbage and Lentils Ingredients

To make this delicious braised cabbage and lentils, you’ll need the following ingredients:

1/2 head napa cabbage, cut lengthwise
2 tablespoons avocado oil or other neutral oil
2 tablespoons sesame oil
1 yellow onion, diced
3 cloves garlic, minced
3 tablespoons red curry paste
1/2 teaspoon ginger powder
2 1/2 cups cooked lentils
1 (15-ounce) can coconut milk
1 cup broth (vegan chicken broth preferred)
1 tablespoon low sodium soy sauce or tamari (for GF)
Cilantro, for serving
Cooked rice, for serving

Step-by-Step Braised Cabbage and Lentils Recipe

Preheat your oven to 350°F (175°C).
Cut the napa cabbage into quarters, then slice each quarter into shorter wedges.
In an oven-safe stock pot or cast iron skillet, heat the avocado oil over medium-high heat.
Add the cabbage wedges and cook them for about 2-3 minutes on each side until they are nicely charred. Once done, remove the cabbage from the pot and set it aside.
In the same pot, add the sesame oil and sauté the diced onion, minced garlic, red curry paste, and ginger powder for about 2-3 minutes, until the onions become translucent and fragrant.
Stir in the cooked lentils, coconut milk, broth, and soy sauce. Mix everything well and adjust the seasonings to taste.
Return the cabbage wedges to the pot, pressing them into the liquid gently so they soak up all those wonderful flavors.
Bring the mixture to a gentle simmer, cover the pot, and place it in the oven. Bake for 30 minutes.
After 30 minutes, remove the lid and bake for an additional 30 minutes to allow the flavors to meld together beautifully.
Once done, garnish with fresh cilantro and serve hot over cooked rice.

How to Serve Braised Cabbage and Lentils

Braised cabbage and lentils make for a hearty main dish that is both comforting and nutritious. Serve it in deep bowls over a mound of fluffy rice, allowing the creamy coconut curry sauce to soak into the grains. A sprinkle of fresh cilantro on top adds a burst of color and enhances the flavor. You might also consider offering a side of crusty bread to mop up the sauce, or a simple salad for a fresh crunch.

Helpful Tricks for Braised Cabbage and Lentils

Make it spicy: If you love heat, add a chopped chili or a dash of hot sauce to the curry paste while sautéing.
Add protein: Feel free to mix in your favorite protein, such as chickpeas or tofu, for an extra boost of nutrition.
Customize veggies: Don’t hesitate to add other vegetables like carrots or bell peppers into the pot for more variety and color.

Braised Cabbage and Lentils FAQs

Can I use a different type of cabbage?
Yes, you can substitute napa cabbage with regular green cabbage or savoy cabbage, though cooking times might vary slightly.

How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pot or microwave before serving.

Can I freeze this dish?
Absolutely! Braised cabbage and lentils freeze well. Just make sure to cool the dish completely before transferring it to a freezer-safe container. It will keep for about 1-2 months.

Give this braised cabbage and lentils recipe a try! It’s not only delicious but also a great way to enjoy plant-based meals. Your taste buds will thank you!

Print Recipe

Braised Cabbage and Lentils

A delightful dish combining earthy lentils and sweet napa cabbage in a creamy coconut curry sauce, perfect for a wholesome meal.

Prep Time15

Cook Time1

Total Time1 15

Course: Dinner, Main Course

Cuisine: Comfort Food, Vegan

Keyword: Braised Cabbage, comfort food, Healthy Meal, Lentils, Vegan Curry

Servings: 4 servings

Calories: 350kcal

Ingredients

Vegetables

1/2 head napa cabbage, cut lengthwise
1 medium yellow onion, diced
3 cloves garlic, minced

Oils and Sauces

2 tablespoons avocado oil or other neutral oil
2 tablespoons sesame oil
1 tablespoon low sodium soy sauce or tamari (for GF)

Spices and Seasonings

3 tablespoons red curry paste
1/2 teaspoon ginger powder

Legumes and Broth

2 1/2 cups cooked lentils
1 15-ounce can coconut milk
1 cup broth (vegan chicken broth preferred)

For Serving

cilantro, for serving
cooked rice, for serving

Instructions

Preparation

Preheat your oven to 350°F (175°C).
Cut the napa cabbage into quarters, then slice each quarter into shorter wedges.
In an oven-safe stock pot or cast iron skillet, heat the avocado oil over medium-high heat.
Add the cabbage wedges and cook them for about 2-3 minutes on each side until they are nicely charred. Once done, remove the cabbage from the pot and set it aside.

Cooking

In the same pot, add the sesame oil and sauté the diced onion, minced garlic, red curry paste, and ginger powder for about 2-3 minutes, until the onions become translucent and fragrant.
Stir in the cooked lentils, coconut milk, broth, and soy sauce. Mix everything well and adjust the seasonings to taste.
Return the cabbage wedges to the pot, pressing them into the liquid gently so they soak up all those wonderful flavors.
Bring the mixture to a gentle simmer, cover the pot, and place it in the oven. Bake for 30 minutes.
After 30 minutes, remove the lid and bake for an additional 30 minutes to allow the flavors to meld together beautifully.

Serving

Once done, garnish with fresh cilantro and serve hot over cooked rice.

Notes

For added spice, consider adding a chopped chili or a dash of hot sauce while sautéing. You can also add chickpeas or tofu for an extra protein boost. Customize with other vegetables like carrots or bell peppers for more variety.