Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Coconut-Braised Cabbage with Crispy Lentils Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 11 reviews

Coconut-Braised Cabbage with Crispy Lentils is a comforting and flavorful vegetarian dish that combines tender, caramelized cabbage braised in creamy coconut milk and fragrant spices with crunchy, garlicky lentils baked to perfection. This recipe offers a unique blend of textures and a subtle heat from harissa, making it a satisfying main or side dish with vibrant, aromatic notes.

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

Ingredients

Cabbage and Braising Liquid

  • 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

Crispy 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 and Prep: Preheat oven to 375ºF. Arrange two oven racks in the center, positioned a few inches apart. Cut the cabbage in half through the core, then cut each half into 2 wedges, keeping the core intact. Drain and rinse lentils, then dry them on a towel-lined baking sheet.
  2. Sear Cabbage: Heat a large oven-safe skillet or heavy-bottomed pan over medium-high heat. Add 2 Tbsp. olive oil. When shimmering, add cabbage wedges cut side down. Cook for about 5 minutes until browned, flip and cook 5 minutes more until browned on both sides. Transfer to a plate, season with 1/2 tsp. salt. Turn off heat and wipe out cabbage bits from pan, allow to cool slightly.
  3. Sauté Aromatics: Add remaining 2 Tbsp. olive oil to pan, heat to medium. Cook shallots until soft, about 2-3 minutes. Add tomatoes and cook 5-6 minutes until jammy. Stir in harissa, garlic, smoked paprika, coriander and cook 1-2 minutes until fragrant. Add remaining 1/2 tsp. salt. Pour in coconut milk and vegetable broth, stir to combine, and bring to a simmer.
  4. Bake Cabbage: Nestle cabbage wedges back into the pan with the braising liquid. Transfer pan to the lower center oven rack. Bake uncovered for 45 minutes, gently turning and flipping the cabbage twice during cooking. Cabbage should be very tender and caramelized around edges.
  5. Prepare Lentils: Once lentils are dry, toss with 1-2 Tbsp. olive oil, granulated garlic, 1/2 tsp. salt, and black pepper. Spread evenly on the baking sheet. During the last 25 minutes of cabbage roasting, place lentils on the upper center rack. Bake 25 minutes, tossing once halfway through, until crispy.
  6. Serve: Remove cabbage from oven, scatter crispy lentils on top, and garnish with chopped fresh parsley. Serve warm.

Notes

  • Adjust harissa quantity according to your heat preference.
  • Be sure to dry lentils well before roasting to achieve maximum crispiness.
  • Use an oven-safe skillet to braise cabbage and easily transfer it to oven.
  • This dish can be served as a main for vegetarians or as a hearty side.
  • Leftover braised cabbage pairs well with rice or quinoa.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

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