Cut even wedges
Similar thickness helps even cooking. A small section of core holds the leaves together when turning.
European Recipe
Roasted red cabbage with lentils and feta
Red cabbage softens in the oven and gains browned edges. Lentils cook alongside, then everything is plated with a simple dressing and feta.
Total time
50 min
Calories
409 kcal
Servings
3 servings
Difficulty
Easy
Why this recipe works
Red cabbage as warm roasted vegetables
Thin red cabbage wedges retain their visible leaf layers in the oven. Brown lentils form an easy base, and lemon mustard dressing connects the ingredients. Feta is added only at serving. The recipe is sized for three vegetarian main meals.
Vegetarian Dinners
Autumn Recipes
Pulses
Cheese
Recipe
Roasted red cabbage with lentils and feta
Roasted red cabbage wedges sit on warm brown lentils with lemon mustard dressing, feta and parsley.
Ingredients
3 servings
Method
-
1
Cut and season cabbage
Preheat oven to 200 °C with conventional top and bottom heat. Cut red cabbage into wedges about 1.5 cm thick, keeping the leaves attached at the core. Place on a baking-paper-lined tray. Brush with half the oil, half the salt and the pepper.
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2
Roast cabbage
Roast on the middle shelf for about 35 minutes, turning carefully after 20 minutes. The cabbage should be tender with browned edges. Cover loosely if browning too much; thicker wedges need longer.
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3
Cook lentils alongside
Meanwhile rinse lentils, bring to a boil with the water and simmer over low heat according to the package for about 25 minutes until just tender. Drain in a sieve. Mix lemon juice, mustard, remaining oil and salt, then combine with the warm lentils.
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4
Plate
Chop parsley and crumble feta. Divide lentils between plates, place roasted cabbage on top and scatter with feta and parsley. Serve warm immediately.
Kitchen know-how
Tips for Roasted red cabbage with lentils and feta
Do not overcook lentils
The lentils should retain their shape for plating. Taste shortly before the package time ends and drain when the desired bite is reached.
Variations
How to adapt this recipe
Replace brown lentils with the same dry weight of mountain lentils. Check water requirements and cooking time on the package; nutritional values change.
Replace feta with the same amount of cubed plain tofu and heat it thoroughly separately. The cheese flavour is lost and nutritional values change.
Nutrition per serving
409kcal
31.7 gCarbohydrates
22.2 gProtein
17.8 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Roasted red cabbage with lentils and feta
Raw cabbage wedges are needed for roasting. Already cooked jarred red cabbage falls apart more easily and usually contains other ingredients; it does not suit this method.
A narrow section holds the individual cabbage leaves together. This makes the wedges easier to turn and place on the lentils after roasting.
Red lentils soften more quickly and often fall apart. Shape-retaining brown lentils are intended for this dish; red lentils would change the texture substantially.
No. Feta is scattered over the finished cabbage and warm lentils. This keeps it recognisable as a fresh, salty component.
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