RECIPE 17 · OVEN DISHES
Tomato, lentil & cabbage bake
The comfort of stuffed cabbage, without rolling individual leaves. Chopped cabbage and lentils bake under a tomato sauce until the leaves are soft and the edges begin to caramelise.
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A richer beginning.
The paste makes a substantial sauce that clings to the cabbage. Pre-softening the cabbage in the pan keeps the bake from taking all evening.
Let’s cook.
Made with Ace Sabbah double-concentrated tomato paste.
- Prep
- 15 min
- Cook
- 55 min
- Total
- 70 min
- Serves / makes
- 6
Times are approximate. 1 tbsp = 15 ml; 1 tsp = 5 ml. Oven temperatures are for a conventional oven.
Ingredients
2 tbsp olive oil
1 onion, sliced
700 g green cabbage, core removed and cut into 2 cm pieces
3 garlic cloves, minced
1 tsp smoked paprika
4 tbsp Ace Sabbah double-concentrated tomato paste
400 g canned crushed tomatoes
300 ml low-sodium vegetable stock
2 × 400 g cans lentils, drained and rinsed
¾ tsp fine salt
¼ tsp black pepper
100 g grated cheddar
2 tbsp chopped parsley
Method
Prepare
Heat a conventional oven to 200°C / 400°F. Have a deep 3-litre baking dish ready.
Soften the cabbage
Heat the oil in a large pot. Cook the onion for 5 minutes. Add the cabbage and cook for 10 minutes, stirring, until it begins to soften. Stir in garlic and paprika for 30 seconds.
Add the sauce
Stir in the tomato paste for 2 minutes. Add crushed tomatoes, stock, lentils, salt and pepper. Bring to a simmer, then transfer to the dish.
Bake until tender
Cover tightly with foil and bake for 25 minutes. Remove the foil, check that the cabbage is tender, and bake covered a little longer if needed. Add cheddar and bake uncovered for 10 minutes until golden. Finish with parsley.
At the stove
Green cabbage needs longer than tender pointed cabbage. Test a piece before adding the cheese.
At the table
Serve in shallow bowls with bread to scoop up the sauce.
