Gratin of white cabbage & lentils in a Provençal sauce

Gratin of white cabbage & lentils in a Provençal sauce

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(16 ratings)

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Cooking time

Ready in about 1¼ hours

Skill level

Easy

Servings

Serves 4

Sophie Grigson's meat-free supper dish can be put together an hour or two in advance, then baked just before you sit down to eat

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
320
protein
17g
carbs
37g
fat
13g
saturates
3g
fibre
9g
sugar
1g
salt
0.73g

Ingredients

  • 140g brown or green lentils
  • ⅓ white cabbage, about 375g/13oz shredded
  • 25g breadcrumbs
  • 25g parmesan (or vegetarian alternative), freshly grated
  • a drizzle of extra-virgin olive oil

For the tomato sauce

  • 1 red onion, chopped
  • 2 garlic cloves, chopped
  • 1 red pepper, seeded and cut into postage stamp-sized squares
  • 3 tbsp extra-virgin olive oil
  • 1 tsp ground coriander
  • 2 generous sprigs thyme
  • 2x 400g cans chopped tomatoes
  • 1 tbsp tomato purée
  • 1 tsp caster sugar
  • leaves from 1 large sprig basil, roughly torn up

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Method

  1. Pre-heat the oven to 200C/Gas 6/fan 180C. Cook the lentils in boiling unsalted water for about 20- 30 minutes until just tender, then drain. Fry the onion, garlic and red pepper in the olive oil until soft (about 10 minutes). Add the ground coriander and thyme, and stir for 30 seconds or so. Now tip in the tomatoes, tomato purée and sugar, and season with salt and pepper. Leave to simmer to a thick sauce, stirring occasionally, for about 15- 20 minutes. Check seasoning, take out the thyme and stir in the basil.
  2. Meanwhile, cook the cabbage in boiling salted water for about 3-4 minutes, until just tender. Drain, and run under the cold tap, then drain thoroughly again. Mix the cabbage and lentils with the tomato sauce, and spoon into a shallow ovenproof gratin dish.
  3. Mix the breadcrumbs and cheese, and scatter over the mixture in an even layer. Drizzle with a little extra olive oil. Bake for 20-30 minutes until sizzling and patched appetisingly with brown.

Recipe from Good Food magazine, March 2003

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Comments

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bruc044's picture
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Used a couple of the other user suggestions such as adding worcester sauce, oregano and bay leaves. Also added a bit of smoked paprika to the topping but felt this was probably a tweak too far. Loads of flavour in the finished article and really enjoyed. Served it with new potatoes.

viviennefleet's picture
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This went down very well with the family served with brown rice. I followed evil_angelwings' suggestions for pepping up the Provencale sauce and Jules The Norweegie's tip on adding smoked paprika to the crumb topping (which works just as well with cheddar if you've run out of parmesan as I had!). Will definitely make again.

KochinVeronica's picture
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In a word - edible. Nothing special though and not worth doing again.

katie87's picture

This is actually delicious!!

evil_angelwings's picture

With some tweaks, this was really good. I only used 1/2 tbsp oil; I cooked the lentils in stock; I added more herbs to make it more "provencal" in taste -1tsp each of marjoram, oregano, rosemary and 2 bay leaves, plus veggie Worcestershire sauce. The crumb topping was made super tasty with a handful of chopped olives! It made a filling, low calorie dinner, served with potatoes and mixed green veggies. Will make again, especially the tex mex taco twist that someone below made.

julesthenorweegie's picture

A clever recipe that you can use when you've got leftover cabbage and parmesan that you don't know what to do with!
I made this yesterday, and you can see the result on my food blog here:
http://julesthenorweegie.blogspot.nl/2013/07/gratin-of-white-cabbage-len...

I had to add a few spices to it so it wouldn't be too bland, but a bit of tweaking here and there and it turned out really good!

tr0uble's picture
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Very good - loved the texture of the cabbage. I used a can of beans instead of lentils.

emmagotz's picture
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I really enjoyed this. I did add some dried chilli flakes to the tomato sauce to spice it up a bit. Will deffo make again

las27sie's picture
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This is a staple of mine, and very much liked by my husband. To add variety, I switch the lentils with yellow split peas or haricot beans. To add more layers of flavour, I grate the garlic and then fry the vegetables so that they caramelise. The sauce needs to be seasoned well, so in addition to the thyme, I add a tsp of dried marjoram and 2 sprigs (or 1 tsp dried) of oregano. Personally, I use only 1/2 tsp of sugar, as I find it too sweet. I also halve the amount of parmesan/breadcrumbs because I find this recipe to be too much topping.

jocampbell1's picture
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I agree that the sauce needs extra depth of flavour. I would make again, but next time I would add some chilli, or worcestershire sauce and extra garlic. I would also make more of the cheese and breadcrumb topping, that was tasty!

tamsal's picture
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I wouldn't make this again. It was bland and boring but alright for using leftovers I suppose.

laurasfodder's picture
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Didn't have pepper, so as recommended, put chill in instead. Used red cabbage too. Turned out great, will definatly be adding this to the staples. Good use of green lentils.

soulandelalanne's picture
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i didnt fancy the provencal take on this one so adapted it.
I used a jar of taco sauce instead of the tomato, and added a large tspoon of cumin and pieces of chorizo and some chilli oil.
also used celery salt instead of seasalt.
Before i sprinkled over the breadcrumbs and cheese mix ,gruyere and doubled- i added slices of goats cheeseon top and when the dish came out of the oven i sprinkled it with fresh coriander.
The result was a fabulous spicy crispy dish in which the cabbage didnt taste of cabbage at all.
moorish!

susannahgrammar's picture
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We've just finished this for a leaner Sunday dinner, and for such purposes is this recipe alright. I agree completely,however, with those who said it is a dish strictly for vegetarians, or at least those used to meatless dishes of the healthier variety. I would definitely not make this in order to win over someone skeptical that non-meat meals can be just as tasty, and indeed probably not ever for guests.

Next time I will experiment with the sauce: we like things on the flavourful/spicy side and I found it didn't have quite enought 'kick' for my taste...perhaps a bit more garlic, coriander and basil would do the trick. Also, I added some shredded Edam, as that is what I had, instead of Parmesan and I thought it was a nice substitute. I also added half of a leftover sultana scone to the breadcrumbs - was a nice bit of sweetness.

sizzlesausage's picture

Didnt like this at all. I will never eat lentils again.

paula22springfarm's picture

I have just tried this as I thought it might be a good way of using up some left over cabbage.
I added some ginger and chilli to the tomato sauce and had to leave out the pepper as I didn't have any. No basil either as my plants are only tiny at the moment.
The tomato sauce needs to be really tasty.
The calories looked a bit low so I served it with a modest serving of cous cous.
It was easy to make and not too much washing up.
The result was tasty and not too cabbagey which is important as I am not a big cabbage fan.
It was a good store cupboard dish (if you have some left over cabbage) and I will make it again.
If you like lentils and tomato you should enjoy it.

laurie-mc's picture
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Tasted yummy - hearty and warm.
I added some worcestershire sauce to the tomato mixture for an extra kick though!

peskypeeza's picture
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I thought this was OK, but for the time and effort involved in making it, not really worth it. Also NOT one for meat eaters - full-on vegetarian fodder!

notmum's picture
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Ok, fairly tasty but not so good that I would bother making it again.

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