Charred Cabbage Steak with Rich Lentil Ragu and Walnut Crumble

Modern Plant-Based Bistro · 55 minutes · serves 2 · 380 kcal

Ingredients

• 1 large head of green cabbage
• 1 cup dry brown lentils
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 medium yellow onion, finely diced
• 1 large carrot, finely diced
• 1 tablespoon tomato paste
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 cup walnuts, finely chopped
• 1 tablespoon fresh lemon juice
• Salt to taste
• Black pepper to taste

Method

1. Rinse the brown lentils thoroughly and place them in a small pot with the vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until tender.
2. While the lentils cook, cut the head of cabbage vertically through the core into two thick 1-inch steaks. Reserve the remaining cabbage for another use.
3. Heat the olive oil in a large skillet over medium-high heat. Sear the cabbage steaks for 4 to 5 minutes per side until deeply golden and charred in spots.
4. Transfer the seared cabbage steaks to a baking sheet and roast in a preheated oven at 200 degrees Celsius for 20 minutes until tender all the way through.
5. In the same skillet used for the cabbage, add the onion, carrot, and a splash of water if needed, cooking until soft and translucent.
6. Stir in the minced garlic, tomato paste, smoked paprika, and cumin, cooking for 2 minutes until fragrant.
7. Add the cooked lentils and any remaining broth from the pot into the skillet, simmering until a thick ragu forms. Season with salt, pepper, and lemon juice.
8. Toast the chopped walnuts in a dry pan for 3 minutes until aromatic.
9. To serve, place a roasted cabbage steak on each plate, spoon the rich lentil ragu generously over the top, and garnish with the toasted walnut crumble.

Chef’s tip

Do not rush the cabbage char; getting a deep, caramelized crust on the exterior provides the essential savory depth that contrasts the soft interior.

Goes well with

A glass of sparkling water with a twist of charred lemon peel or a robust herbal tea like rooibos.

This recipe was generated around someone else’s food preferences, not yours. Check the ingredients yourself before you cook it.