Italian-style roast cabbage wedges with tomato lentils served on a plate

Italian-style roast cabbage wedges with tomato lentils

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(6 ratings)

Prep: 30 mins Cook: 1 hr, 15 mins

More effort

Serves 6

Roast cabbage for a veggie centrepiece, with crisp, caramelised leaves on the outside and a soft, sweet centre. Serve with our Italian-inspired lentils and golden roast new potatoes

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal610
  • fat29g
  • saturates4g
  • carbs62g
  • sugars14g
  • fibre13g
  • protein19g
  • salt1.6g
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Ingredients

  • 100ml extra virgin olive oil
  • 4 garlic cloves, crushed
  • 2 small winter green cabbages, outer leaves removed, each cut into 6 wedges
    Cabbage

    Cabbage

    ka-badge

    The cabbage, or brassica, family is huge, and includes everything from the familiar red, white…

For the new potatoes

  • 750g baby new potatoes
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 lemons, zested
    Lemon

    Lemon

    le-mon

    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

For the lentils

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onions, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 celery stalks, finely chopped
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 250g red lentils
  • 400g can chopped tomatoes
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 vegetable stock cubes
  • 3 tbsp sundried tomato purée
  • 1 tbsp red wine vinegar
  • small bunch of basil, finely chopped, plus a few whole leaves to serve
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

For the black olive pangrattato

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 garlic clove, crushed
  • ½ -1 tsp chilli flakes
  • 3 thick slices stale crusty bread or sourdough, crusts removed then blitzed into breadcrumbs (about 120g)
  • 1 lemon, zested
    Lemon

    Lemon

    le-mon

    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 100g Kalamata olives, pitted and roughly chopped

Method

  1. Heat the oven to 200C/180C fan/gas 6. Bring a large pan of water to the boil and blanch the potatoes for 10-12 mins until tender, then drain and leave to cool.

  2. For the cabbage, mix together the oil and garlic, rub all over the wedges, season, then spread out on a large baking tray. Roast on the top shelf for 15 mins.

  3. While the cabbage is cooking, put the new potatoes onto a large baking tray and gently crush with the back of a spoon or a masher, so they split open slightly. Drizzle over the oil and some seasoning, then stir in the lemon zest. Once the cabbage has had 15 mins, put the potatoes on the top shelf of the oven and move the cabbage to the bottom. Cook for 45 mins, turning everything halfway through.

  4. For the lentils, heat the oil in a medium saucepan and fry the onions and celery until soft and translucent, about 10-15 mins. Tip in the lentils, tomatoes, 450ml water, stock cubes, tomato purée and vinegar, bring to the boil and simmer uncovered for 30-35 mins, stirring occasionally until the lentils are soft and cooked through. If the mixture gets a little dry, add a splash of water to stop it sticking. Stir in the basil and an extra 50ml boiling water to loosen the mixture. Season well.

  5. While the lentils are cooking, make the pangrattato. Heat the oil in a large frying pan, fry the garlic and chilli for 30 seconds, then add the breadcrumbs. Toast until golden and crunchy, then tip in the lemon zest and olives and fry for a further 3 mins. Set aside to cool.

  6. To serve, spoon lentils onto each plate, put a cabbage wedge on top and sprinkle over the pangrattato. Garnish with the extra basil and serve the potatoes on the side.

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Comments, questions and tips

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Shinyhappyelise
17th Apr, 2020
5.05
This is absolutely delicious! One of my favourite recipes I have tried from BBC Good Food so far.
Bapzi
24th Mar, 2020
4.05
Just made the lentils as a side dish for roasted chicken. Added garlic at the start and a little bit of parmesan at the end to make it a bit more creamy. Very tasty!
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