Dinner

Braised Cabbage & Lentils Recipe

ByHugo Harnd November 4, 2025November 4, 2025

Introduction

This Braised Cabbage & Lentils dish is a comforting, flavorful meal that combines tender napa cabbage with hearty lentils in a rich, spiced coconut curry sauce. It’s perfect for a cozy dinner and easily customizable to suit different diets.

The image shows a white pot filled with cooked lentils in a rich, reddish-brown sauce. Inside the pot, there are several long, thin slices of cooked cabbage arranged on top of the lentils, creating a layered effect. The cabbage is soft and slightly golden, with a smooth texture, and small green parsley leaves are placed on top for garnish. A black spoon rests inside the pot on the right side, partially submerged in the lentils. The pot is set on a white marbled surface with a blurred bunch of fresh green herbs in the background. photo taken with an iphone --ar 4:5 --v 7

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 (see notes)
1 15-ounce can coconut milk
1 cup broth (vegan chicken broth recommended)
1 tablespoon low sodium soy sauce or tamari (for gluten-free)
Cilantro, for garnish
Cooked rice, for serving

Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit.
Step 2: Cut the napa cabbage into quarters, then cut each quarter in half to create 8 shorter wedges.
Step 3: Heat the avocado oil in an oven-safe stock pot or cast iron skillet over medium-high heat. Add as many cabbage wedges as fit in the pan and cook until charred on both sides, about 2-3 minutes per side. Remove and repeat with the remaining wedges.
Step 4: In the empty stock pot, heat the sesame oil over medium heat. Add the diced onion, minced garlic, red curry paste, and ginger powder. Cook for 2-3 minutes, stirring frequently until fragrant and softened.
Step 5: Stir in the cooked lentils, coconut milk, broth, and soy sauce. Mix well and taste to adjust seasoning if needed.
Step 6: Return the charred cabbage wedges to the pot, gently pressing them into the liquid. Bring the mixture to a gentle simmer.
Step 7: Cover the pot and place it in the oven. Cook for 30 minutes, then remove the lid and cook for an additional 30 minutes uncovered.
Step 8: Remove from the oven, garnish with fresh cilantro, and serve hot with cooked rice.

Tips & Variations

Use tamari instead of soy sauce to keep the dish gluten-free.
For extra protein, add cooked chicken or tofu when stirring in the lentils.
Try swapping napa cabbage for green cabbage or bok choy if unavailable.
Make lentils in advance or use canned lentils to save time.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The flavors tend to deepen after resting, making this dish even tastier the next day.

How to Serve

A white round deep pot filled with a thick lentil stew, showing several long slices of cooked cabbage arranged on top, with rich brown lentils and a reddish-orange broth mixed throughout. Some green cilantro leaves are placed on the cabbage, adding a fresh contrast. A black spoon rests on the edge inside the pot. The pot is placed on a blue cloth, and a bunch of fresh green herbs is blurred out in the background on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried lentils instead of cooked lentils?

Yes, but you should cook the dried lentils fully before adding them to the recipe. Using cooked lentils ensures they absorb the flavors well without becoming mushy during the braising process.

Is this dish vegan?

Yes, this recipe is naturally vegan and dairy-free when using vegetable or vegan broth and tamari instead of soy sauce.

Hugo Harnd