Description
This Braised Cabbage & Lentils recipe combines tender charred napa cabbage with fragrant red curry-spiced lentils simmered in creamy coconut milk. A hearty, flavorful vegan dish perfect for a comforting meal served over rice.
Ingredients
Scale
Vegetables & Aromatics
- 1/2 head napa cabbage, cut lengthwise
- 1 yellow onion, diced
- 3 cloves garlic, minced
- cilantro, for topping
Oils & Fats
- 2 tablespoons avocado oil or other neutral oil
- 2 tablespoons sesame oil
Spices & Seasonings
- 3 tablespoons red curry paste
- 1/2 teaspoon ginger powder
- 1 tablespoon low sodium soy sauce or tamari (for gluten free)
Legumes & Liquids
- 2 1/2 cups cooked lentils
- 1 (15-ounce) can coconut milk
- 1 cup broth (vegan chicken broth recommended)
Serving Suggestions
- Cooked rice, for serving
Instructions
- Prep the Cabbage: Preheat the oven to 350°F (175°C). Cut the napa cabbage into quarters, then cut each quarter in half, resulting in 8 shorter wedges.
- Char the Cabbage: Heat 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 remaining wedges.
- Sauté Aromatics: In the now-empty stock pot, heat sesame oil over medium heat. Add diced onion, minced garlic, red curry paste, and ginger powder. Cook, stirring frequently, until the mixture is fragrant and softened, about 2-3 minutes.
- Add Lentils and Liquids: Stir in the cooked lentils, coconut milk, broth, and soy sauce. Mix well and taste to adjust seasonings if needed.
- Braise the Cabbage: Nestle the charred cabbage wedges back into the pot, pressing gently into the liquid. Bring to a gentle simmer, cover the pot, and transfer it to the preheated oven. Cook covered for 30 minutes.
- Finish Braising: Remove the lid, continue cooking in the oven for another 30 minutes to reduce the liquid and deepen flavors.
- Serve: Remove from oven, top with fresh cilantro, and serve hot over cooked rice.
Notes
- Use avocado oil or another neutral oil for high-heat charring of cabbage.
- To keep the recipe gluten-free, use tamari instead of soy sauce.
- Cook lentils ahead of time or use canned lentils, rinsed and drained.
- You can substitute napa cabbage with green cabbage, but cooking times and texture will vary.
- The dish can be adapted by adding more spices or herbs based on preference.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
Keywords: braised cabbage, lentils, red curry, coconut milk, vegan, healthy dinner, one pot meal
