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Spicy lentil and Savoy cabbage bake served
Rich and creamy plant-based lentil and cabbage bake with a coconut sauce

Spicy lentil and Savoy cabbage bake

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
A deconstructed, vegan reinterpretation of stuffed cabbage. No need to fiddle with rolling: layering provides the same taste experience with much less work. Lentils and rice create a complete protein, smoked paprika evokes the taste of sausage, while coconut milk adds a surprising, creamy twist that softens the character of the cabbage.
🕒 Prep Time 30 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Hungarian / Vegan

Ingredients

Equipment Needed

  • Pots: For cooking lentils and rice.
  • Frying pan: For making the ragout.
  • Roasting tin: For baking.

Allergen Information

⚠️ Soya

Instructions

1 ✓

Cook the lentils and rice separately in lightly salted water. Drain them.

Tip: Don't overcook the lentils; keep them firm ('al dente') as they will bake further.
2 ✓

Separate the cabbage leaves, cut out the thick veins, and blanch (scald) them for 2 minutes so they become pliable.

Tip: If you don't blanch them, they will stay tough and chewy in the bake, as there isn't enough liquid for them to steam through.
3 ✓

Prepare the 'meaty' base: sauté onion and garlic in oil. Stir in the tomato purée, smoked paprika, soy sauce, then fold in the cooked lentils.

Tip: Smoked paprika and soy sauce (an 'umami bomb') give the deep flavour that replaces meat.
4 ✓

Oil a roasting tin. Layer: cabbage leaf, rice, lentil ragout. Repeat until used up. Finish with a layer of cabbage on top.

Tip: Press down gently on the layers to compact them for neat slicing.
5 ✓

Drizzle with the coconut milk (salt the milk slightly beforehand), and bake at 180°C for 30 minutes.

Tip: The coconut milk seeps between the layers and makes the rice creamy.

Recipe FAQ

Won't it taste of coconut?
The spices and tomato mask the coconut flavour; only the creaminess and richness remain. However, you can use oat cream instead.

Ingredients

  • 200 g Lentils (brown or green)
  • 1 medium head Savoy cabbage
  • 1 whole Onion
  • 2 cloves Garlic
  • 3 tbsp Tomato purée
  • 1 tsp Smoked paprika
  • 2 tbsp Soy sauce
  • 200 ml Thick coconut milk (tinned)
  • 150 g Rice
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 1 bunch Parsley