Braised Cabbage & Lentils

A cozy, savory skillet of tender cabbage and hearty lentils, simmered low and slow with rich, comforting flavor.

Serves: 4
Time: 40 minutes

You’ll need
1 tbsp olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 small head green cabbage, chopped
1 cup dry brown or green lentils, rinsed
2 cups vegetable broth
1 tbsp tomato paste
1 tsp smoked paprika
½ tsp dried thyme
Salt and pepper, to taste

Optional add-ins
Crushed red pepper flakes (for heat)
Splash of apple cider vinegar (for brightness)
Fresh parsley (for garnish)

Let’s Make It
Heat olive oil in a large skillet or Dutch oven over medium heat.
Add onion and cook for 3 to 4 minutes until softened.
Stir in garlic and cook for about 1 minute, until fragrant.
Add chopped cabbage and cook down for 5 to 7 minutes, stirring occasionally until it begins to soften.
Stir in lentils, vegetable broth, tomato paste, smoked paprika, and thyme.
Bring to a gentle simmer, then cover and cook for 25 to 30 minutes, or until lentils are tender and liquid is absorbed.
Season with salt and pepper to taste.
Finish with a splash of apple cider vinegar or fresh herbs if using.

Serve It With
Warm crusty bread
Steamed rice or quinoa
A simple green salad

Pro Tip
Let it sit for 5 to 10 minutes before serving. The flavors deepen and the texture gets even better.