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Coconut-Braised Cabbage with Crispy Lentils Recipe

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4.1 from 46 reviews

A flavorful and hearty dish featuring tender cabbage braised in a rich coconut milk and aromatic spices, complemented by crispy baked lentils for added texture and protein. This recipe balances warming Middle Eastern spices with creamy coconut, resulting in a comforting vegetarian meal perfect for any occasion.

  • Total Time: 1 hour 20 minutes
  • Yield: 4 servings

Ingredients

Cabbage and Braise

  • 1 large (2.5 to 3 lb.) head green cabbage
  • 5 Tbsp. extra-virgin olive oil, divided
  • 1/2 cup thinly sliced shallots
  • 2 plum (Roma) tomatoes, diced
  • 1 to 2 Tbsp. harissa (depending on desired spice)
  • 3 garlic cloves, minced
  • 1 tsp. smoked paprika
  • 1 tsp. ground coriander
  • 1 tsp. kosher salt, divided
  • 1 1/4 cups canned full-fat coconut milk
  • 1 1/4 cups vegetable broth
  • Chopped fresh parsley for garnish

Lentils

  • 1 (15-oz.) can lentils, drained and rinsed
  • 1 to 2 Tbsp. extra-virgin olive oil
  • 1 tsp. granulated garlic (or garlic powder)
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper

Instructions

  1. Preheat oven and prep cabbage and lentils: Preheat your oven to 375ºF and arrange two racks in the center about a few inches apart. Cut the cabbage into four wedges, keeping the core intact, and drain and rinse lentils thoroughly. Lay lentils on a towel-lined baking sheet to dry while prepping other ingredients.
  2. Sear the cabbage: Heat a large oven-safe skillet or heavy pan over medium-high heat and add 2 tablespoons of olive oil. Place the cabbage wedges cut-side down and cook until golden brown, about 5 minutes. Flip and brown the other side for another 5 minutes. Remove from pan, season with 1/2 teaspoon salt, and wipe out the pan once cooled.
  3. Sauté aromatics: Add the remaining 2 tablespoons olive oil to the pan over medium heat. Cook the shallots for 2–3 minutes until soft, then add the diced tomatoes and cook for 5–6 minutes until broken down and jammy. Stir in the harissa, garlic, smoked paprika, and coriander and cook for 1–2 minutes until fragrant. Season with the remaining 1/2 teaspoon salt. Add coconut milk and vegetable broth, stir well, and bring to a simmer.
  4. Bake cabbage: Nestle the cabbage wedges back into the pan and transfer to the lower center rack of the oven. Bake uncovered for 45 minutes, turning the cabbage twice during baking, until tender and caramelized around the edges.
  5. Prepare and bake lentils: Once dry, toss lentils with 1 to 2 tablespoons olive oil, granulated garlic, salt, and black pepper. Spread in an even layer on the baking sheet. Place on the upper center rack during the final 25 minutes of cabbage cooking. Bake tossing once halfway until crispy.
  6. Serve: Scatter the crispy lentils over the coconut-braised cabbage and garnish with freshly chopped parsley. Serve warm for a hearty meal.

Notes

  • Adjust harissa amount depending on your spice tolerance.
  • Make sure lentils are well dried to achieve crispiness when baking.
  • This dish is vegetarian and can easily be made vegan by ensuring broth is vegetable-based.
  • Using a heavy-bottomed oven-safe skillet helps achieve a nice sear and even braising.
  • Turn the cabbage during baking carefully to keep wedges intact.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Baking
  • Cuisine: Middle Eastern-inspired
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/coconut-braised-cabbage-with-crispy-lentils-recipe/