Gratin of white cabbage & lentils in a Provençal sauce

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• ange

  06 November 2007

  ange rated this recipe

  

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• sally

  19 March 2008

  sally rated and commented on this recipe

  

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

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• LisaPisa

  02 November 2008

  LisaPisa rated and commented on this recipe

  

  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!

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• laurie*

  15 October 2009

  laurie* rated and commented on this recipe

  

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

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• paula

  28 April 2010

  paula commented on this recipe

  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.

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• silly

  11 November 2010

  silly commented on this recipe

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

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• susannahgrammar

  13 November 2011

  susannahgrammar rated and commented on this recipe

  

  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.

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• Resi

  22 December 2011

  Resi rated and commented on this recipe

  

  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!

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• Laura

  10 February 2012

  Laura rated and commented on this recipe

  

  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.

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• MARIONEMMA

  02 April 2012

  MARIONEMMA rated this recipe

  

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• tamsal

  17 April 2012

  tamsal rated and commented on this recipe

  

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

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• JoCampbell

  03 July 2012

  JoCampbell rated and commented on this recipe

  

  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!

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• las27sie

  11 August 2012

  las27sie rated and commented on this recipe

  

  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.

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• Emmy-Lou

  04 September 2012

  Emmy-Lou rated and commented on this recipe

  

  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

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• beevil

  20 March 2013

  beevil rated and commented on this recipe

  

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

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in about 1¼ hours

Vegetarian, Super healthy

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

Per serving

320 kcalories, protein 17g, carbohydrate 37g, fat 13 g, saturated fat 3g, fibre 9g, sugar 1g, salt 0.73 g

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