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

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.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 500 g 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
  • 190 g 3/4 cup lentils, rinsed
  • 90 g 1/2 cup raw rice, rinsed
  • 75 g 1/2 cup walnuts, chopped
  • 400 g 14 oz canned chopped tomatoes
  • 1 tablespoon date syrup
  • 700 ml 3 cups vegetable stock
  • Chopped chives optional, for garnish
  • Plant-based yogurt optional, for serving

Method
 

  1. Preheat Oven: Set your oven to 180°C (350°F) and grease a baking dish.
  2. 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.
  3. 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.
  4. 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.
  5. Bake: Cover with foil and bake for 40 minutes. Remove foil and bake for another 10 minutes for a slightly crispy top.
  6. 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.