Description
Coconut-Braised Cabbage with Crispy Lentils transforms humble cabbage into a vibrant, restaurant-quality vegan dish. Braised in creamy coconut milk with aromatic spices and harissa, the cabbage becomes tender and richly flavored. This comforting and nourishing meal is topped with crispy, seasoned lentils for a delightful textural contrast, making it perfect for a wholesome plant-based dinner.
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 (adjust based on spice preference)
- 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 (black lentils preferred, but brown or green also work)
- 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
- Preheat Oven: Set your oven to 375ºF. Arrange two racks in the center, placing one a few inches above the other to simultaneously roast the cabbage and lentils.
- Prep Cabbage and Lentils: Cut the cabbage in half through the core, then each half into 2 wedges, keeping the core intact for stability. Drain and rinse lentils thoroughly, then spread on a towel-lined baking sheet to dry.
- Sear Cabbage: Heat a large oven-safe skillet over medium-high heat and add 2 Tbsp. olive oil. When shimmering, place cabbage wedges cut-side down and cook until nicely browned, about 5 minutes per side. Remove, season evenly with 1/2 tsp. salt, and set aside.
- Prepare Aromatics: Turn off heat, wipe pan clean, then add remaining 2 Tbsp. olive oil over medium heat. Sauté shallots until soft (2-3 minutes), then add diced tomatoes and cook until jammy, about 5-6 minutes.
- Spice It Up: Stir in harissa, minced garlic, smoked paprika, and coriander; cook 1-2 minutes until fragrant. Season with remaining 1/2 tsp. salt.
- Add Liquids and Simmer: Pour in coconut milk and vegetable broth, stirring well. Increase heat to bring the mixture to a simmer.
- Braise Cabbage in Oven: Nestle the cabbage wedges back into the skillet with the sauce. Transfer to the lower center rack of the oven and bake uncovered for 45 minutes, flipping the wedges gently twice during cooking, until tender and caramelized at the edges.
- Prepare Lentils for Crisping: Once dry, toss lentils with 1-2 Tbsp. olive oil, granulated garlic, salt, and black pepper. Spread on the upper center oven rack’s baking sheet.
- Crisp Lentils: Bake lentils on the upper rack during the last 25 minutes of the cabbage’s roasting. Toss halfway through to ensure even crispiness.
- Serve: Scatter the crispy lentils over the braised cabbage and garnish generously with chopped parsley for a fresh finish.
Notes
- Harissa spice levels vary widely; start with less to adjust according to your heat preference.
- For added protein and a heartier meal, serve this dish over cooked quinoa or mashed butter beans.
- Leftovers can be refrigerated for up to 4 days and reheated in a 325ºF oven until warmed through.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: Plant-Based / Vegan
