Roast cabbage with lentils, potatoes and olive crumbs

Name: Roast cabbage with lentils, potatoes and olive crumbs
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 6
Ingredients: 2 celery stalk; 120 g fresh white breadcrumbs; 2 unwaxed lemon; 1 unwaxed lemon; 2 vegetable stock cube; 500 ml water; ½ tsp hot chilli flakes; 1 garlic clove; 4 garlic clove; 2 tbsp olive oil; 1 tbsp olive oil; 1 tbsp olive oil; 100 ml olive oil; 250 g dried red lentils; 2 onions; 100 g pitted Kalamata olives; 1 small bunch of fresh basil; 2 small green cabbage; 1 pinch of ground black pepper; 750 g potato; 3 tbsp sundried tomato purée; 1 pinch of salt; 400 g canned chopped tomatoes; 1 tbsp red wine vinegar

Main course

Caramelised cabbage on tomato lentils with roasted potatoes and black olive breadcrumbs.

Active time1 h

Cooking1 h 15 min

Total1 h 45 min

Add to my week

Loading your week…

Ingredients

2 celery stalks
2 unwaxed lemons
1 unwaxed lemon
1 garlic clove
4 garlic cloves
2 onions
1 small bunch of fresh basil
2 small green cabbages
750 g potatoes
500 ml water
½ tsp hot chilli flakes
2 tbsp olive oil
1 tbsp olive oil
1 tbsp olive oil
100 ml olive oil
250 g dried red lentils
100 g pitted Kalamata olives
1 pinch of ground black pepper
3 tbsp sundried tomato purée
1 pinch of salt
400 g canned chopped tomatoes
1 tbsp red wine vinegar
120 g fresh white breadcrumbs
2 vegetable stock cubes

Preparation

Step completed · 1
Heat the oven to 200 °C. Wash the potatoes and boil for 12 min until tender, then drain.
Step completed · 2
Wash the cabbages. Remove the damaged outer leaves and cut into wedges, keeping enough core to hold them together. Peel and chop the garlic for the cabbage. Mix with the cabbage oil, coat the wedges and place them on a baking tray. Roast on the top shelf for 15 min.
Step completed · 3
Wash the lemons for the potatoes and finely grate the zest. Lightly crush the potatoes on another baking tray. Add their oil and the zest. Divide the salt and pepper between potatoes and cabbage. After the first cabbage roasting stage, put the potatoes on the top shelf and move the cabbage down. Roast for another 45 min, turning everything halfway through, until golden and tender.
Step completed · 4
Peel the onions and chop with the washed celery. Soften in the lentil oil for 15 min.
Step completed · 5
Add lentils, tomatoes, stock cubes, sun-dried tomato purée, vinegar and 450 ml water. Bring to a simmer and cook uncovered for 35 min, stirring, until the lentils are tender. Wash and chop the basil. Bring the small reserved portion of water to the boil, then add the basil with the 50 ml boiling water.
Step completed · 6
While the lentils cook, peel and chop the garlic for the crumbs. Chop the olives and zest the remaining lemon. Heat the crumb oil in a frying pan, add this garlic and the chilli and stir for 30 s. Add the breadcrumbs and stir until golden. Add zest and olives and cook for another 3 min. Serve the cabbage on the lentils, scatter with crumbs and add the roasted potatoes alongside.

Allergens

Celery
Gluten

Composition to check for: Crustaceans, Eggs, Fish, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration