fbpx Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Roasted Cabbage Wedges with Lentils

Roasted Cabbage Wedges with Lentils

  • Author: romylondonuk
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 2 1x
  • Category: Salad
  • Method: Roasting
  • Cuisine: International
  • Diet: Vegan

Description

Making lentil salads great again: these roasted cabbage wedges definitely add the special something to your dish!

Served on a bed of lentils & with a drizzle of vegan yoghurt dressing.


Scale

Ingredients

  • 1 small cabbage
  • 1 tin green lentils
  • a handful of fresh parsley

For the marinade:

  • 2 Tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp fine salt
  • 1/2 tsp black pepper
  • 1 Tbsp water (optional)

For the yoghurt dressing:

  • juice of 1/2 lemon
  • 2 Tbsp vegan yoghurt
  • 1/2 Tbsp extra virgin olive oil
  • 1/2 Tbsp apple cider vinegar (or white wine vinegar)
  • salt & pepper to taste

Instructions

  1. Pre-heat your oven to 190C. Wash & slice the your cabbage into wedges of 1cm thickness and place them on a baking tray with non-stick baking parchment.
  2. Combine all ingredients for the marinade and brush the wedges with the marinade. Place them in the oven and roast for 20-25 minutes or until golden.
  3. Drain the tin of lentils and chop the fresh parsley, combine both and plate them on a serving dish. Place the roasted wedges on top.
  4. Whip up the yoghurt dip by simply combining the ingredients in a small bowl. Drizzle over the top of your dish & serve immediately.

Keywords: roasted cabbage, roasted cabbage wedges, cabbage wedges, roasted cabbage salad, lentil salad


Looking for Something?