Spiced Lentil and Cabbage Casserole
This spiced lentil and cabbage casserole is a modern, vegan twist on a traditional Hungarian dish. Lentils and rice provide a rich source of protein and fiber, while layers of savoy cabbage make this dish both nourishing and satisfying. Coconut milk adds a creamy texture, and the spices create a deep and harmonious flavor profile. This dish is not only healthy but also incredibly delicious, making it a perfect choice for a festive table or a weekday lunch.
Ingredients for this recipe
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Preparation Steps
1
Cook the lentils and rice separately in salted water until tender. Drain well and set aside.
2
Separate the savoy cabbage into leaves. Blanch them in boiling water for 2-3 minutes until slightly softened. Drain and let cool.
3
Finely chop the onion and garlic. Sauté them in olive oil in a large skillet over medium heat until translucent.
4
Stir in the tomato paste, smoked paprika, and soy sauce. Add the cooked lentils and simmer for 5 minutes to allow the flavors to meld.
5
In a baking dish, layer the savoy cabbage leaves, spiced lentils, and cooked rice. Repeat the layers until all the ingredients are used, finishing with a layer of cabbage leaves on top.
6
Pour the coconut milk over the layered casserole, ensuring it seeps through all the layers. Sprinkle with fresh parsley.
7
Bake in a preheated oven at 350°F (180°C) for 25-30 minutes, or until the casserole is set and the top is lightly golden brown.
