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Baked Cabbage with Lentil and Walnut Mixture: A Hearty and Wholesome Delight

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This Baked Cabbage with Lentil and Walnut Mixture is a hearty, plant-based dish packed with rich flavors and wholesome ingredients. Layers of tender cabbage, smoky lentils, and crunchy walnuts come together in a savory tomato-infused sauce. It’s a comforting, protein-rich meal perfect for weeknights or meal prep.

Ingredients

Scale
  • 500g (1 lb) cabbage, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon smoked paprika
  • 1 teaspoon smoked garlic powder
  • Salt, to taste
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon Italian herbs
  • 190g (3/4 cup) lentils, rinsed
  • 90g (1/2 cup) raw rice, rinsed
  • 75g (1/2 cup) walnuts, chopped
  • 400g (14 oz) canned chopped tomatoes
  • 1 tablespoon date syrup
  • 700ml (3 cups) vegetable stock
  • Chopped chives (optional, for garnish)
  • Plant-based yogurt (optional, for serving)

Instructions

  • Preheat Oven: Set your oven to 180°C (350°F) and grease a baking dish.
  • Sauté Aromatics: Heat olive oil in a pan over medium heat. Add chopped onion and cook until softened, about 3 minutes. Stir in garlic, smoked paprika, smoked garlic powder, and Italian herbs. Cook for another minute until fragrant.
  • Prepare the Filling: Add lentils, rice, walnuts, canned tomatoes, date syrup, and vegetable stock. Stir well and let it simmer for 10-15 minutes, until slightly thickened.
  • Assemble the Dish: Spread half of the chopped cabbage in the baking dish. Pour the lentil-walnut mixture over it, then top with the remaining cabbage.
  • Bake: Cover with foil and bake for 40 minutes. Remove foil and bake for another 10 minutes for a slightly crispy top.
  • Garnish & Serve: Let it rest for 5 minutes before serving. Garnish with chopped chives and serve with plant-based yogurt if desired.

Notes

  • Lentil Options: Brown or green lentils work best. Red lentils tend to get mushy.
  • Nut-Free Option: Swap walnuts for sunflower seeds or pumpkin seeds.
  • Storage: Keeps well in the fridge for up to 4 days. Freezes well for 2 months.
  • Make-Ahead Tip: Assemble up to a day in advance and bake when ready.

Find it online: https://friendlywell.com/baked-cabbage-with-lentil-and-walnut-mixture-a-hearty-and-wholesome-delight/