Braised Cabbage & Lentils with Coconut Curry Recipe
Introduction
Braised Cabbage & Lentils is a comforting and flavorful dish that combines tender napa cabbage with hearty lentils in a rich, spiced coconut broth. The charred cabbage adds a smoky depth, while the red curry paste and ginger provide an aromatic warmth perfect for a cozy meal.
Ingredients
- 1/2 head napa cabbage, cut lengthwise
- 2 tablespoons avocado oil or other neutral oil
- 2 tablespoons sesame oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons red curry paste
- 1/2 teaspoon ginger powder
- 2 1/2 cups cooked lentils (see notes)
- 1 (15-ounce) can coconut milk
- 1 cup broth (vegan chicken broth recommended)
- 1 tablespoon low sodium soy sauce or tamari (for gluten-free)
- Cilantro, for topping
- Cooked rice, for serving
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Cut the napa cabbage into quarters, then cut each quarter in half to create eight shorter wedges.
- Step 2: Heat the avocado oil in an oven-safe stock pot or cast iron skillet over medium-high heat. Add as many cabbage wedges as fit in the pan and cook until charred on both sides, about 2-3 minutes per side. Remove and repeat with the remaining cabbage.
- Step 3: In the same stock pot, heat sesame oil over medium heat. Add the diced onion, minced garlic, red curry paste, and ginger powder. Cook for 2-3 minutes, stirring frequently, until fragrant and softened.
- Step 4: Stir in the cooked lentils, coconut milk, broth, and soy sauce. Mix well and taste to adjust seasonings if needed.
- Step 5: Return the cabbage wedges to the pot, gently pressing them into the liquid. Bring to a gentle simmer, cover, and transfer to the oven. Bake for 30 minutes.
- Step 6: Remove the lid and continue cooking in the oven for an additional 30 minutes to thicken the sauce.
- Step 7: Remove from the oven, top with fresh cilantro, and serve warm with cooked rice.
Tips & Variations
- Try substituting green cabbage if napa cabbage is unavailable, though cooking time may vary.
- For added protein, stir in cooked diced tofu or tempeh before baking.
- Use homemade lentils or canned lentils rinsed well to save time without sacrificing flavor.
- Add a squeeze of lime juice before serving for a fresh, bright finish.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until heated through. If the sauce thickens too much during storage, add a splash of broth or water when reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dish in a regular skillet instead of an oven-safe pot?
Yes, but you will need to transfer the contents to an oven-safe dish before placing it in the oven for baking. The initial steps require a pan that can go from stove to oven safely.
Do I have to use red curry paste?
Red curry paste adds a distinct flavor and warmth, but you can substitute with other curry pastes or spice blends to suit your taste.
Print
Braised Cabbage & Lentils with Coconut Curry Recipe
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Braised Cabbage & Lentils recipe combines tender napa cabbage wedges with a flavorful blend of red curry, garlic, and coconut milk, slow-cooked to perfection in the oven. It’s a comforting and hearty dish served with cilantro and rice, perfect for a wholesome vegan meal that’s rich in flavor and texture.
Ingredients
Vegetables & Aromatics
- 1/2 head napa cabbage, cut lengthwise
- 1 yellow onion, diced
- 3 cloves garlic, minced
- Cilantro, for garnish
Oils & Seasonings
- 2 tablespoons avocado oil or other neutral oil
- 2 tablespoons sesame oil
- 3 tablespoons red curry paste
- 1/2 teaspoon ginger powder
- 1 tablespoon low sodium soy sauce or tamari (for gluten-free option)
Legumes & Liquids
- 2 1/2 cups cooked lentils
- 1 15-ounce can coconut milk
- 1 cup broth (vegan chicken broth recommended)
To Serve
- Cooked rice
Instructions
- Prepare the Cabbage: Preheat the oven to 350°F (175°C). Cut the napa cabbage into quarters, then halve each quarter to create 8 shorter wedges. Set aside.
- Char the Cabbage: Heat the avocado oil in an oven-safe stock pot or cast iron skillet over medium-high heat. Working in batches, add as many cabbage wedges as fit in the pan and cook for about 2-3 minutes per side until they develop a nice char. Remove and set aside, then repeat with remaining wedges.
- Sauté Aromatics: In the same pot, heat the sesame oil over medium heat. Add the diced onion, minced garlic, red curry paste, and ginger powder. Cook, stirring frequently, for 2-3 minutes until fragrant and the onion softens.
- Add Lentils and Liquids: Stir in the cooked lentils, coconut milk, broth, and soy sauce. Mix to combine well. Taste the sauce and adjust seasoning if needed.
- Arrange Cabbage and Simmer: Gently nestle the charred cabbage wedges back into the pot, pressing them slightly into the liquid. Bring the mixture to a gentle simmer. Cover the pot with a lid.
- Braise in Oven: Place the covered pot in the preheated oven. Cook for 30 minutes covered, then remove the lid and continue cooking for an additional 30 minutes uncovered to allow the liquid to reduce and flavors to intensify.
- Finish and Serve: Remove the pot from the oven. Garnish with fresh cilantro and serve the braised cabbage and lentils over cooked rice for a satisfying meal.
Notes
- For best results, use an oven-safe stock pot or cast iron skillet to allow seamless stovetop to oven cooking.
- You can substitute the napa cabbage for savoy or green cabbage if preferred, although texture and flavor will vary.
- Cook lentils ahead of time or use canned lentils for convenience, but drain and rinse canned ones to reduce sodium.
- Adjust the heat and spice level by varying the amount of red curry paste used.
- Serve with steamed jasmine or basmati rice to complement the rich curry flavors.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
Keywords: braised cabbage, lentils, red curry, coconut milk, vegan, healthy dinner, napa cabbage, one pot meal, plant-based
