Braised cabbage with lentils and potatoes

Ingredients

• cooked lentils: 3/4 cup, about 200 g
• cabbage: about 120 g
• potato: 1 medium tuber, about 130 g
• olive oil: 1 tbsp, about 10 g
• herbs: 1 handful, about 10 g

Instructions

1. Cut the potato into 1.5 cm cubes and shred the cabbage. The potato needs longer, so it goes into the pan first.
2. Heat the oil and fry the potato for 5 minutes, until the edges turn golden: browned first, it will not collapse into mush later.
3. Add the cabbage and fry another 3–4 minutes, stirring — it should wilt down and go translucent.
4. Pour in half a cup of water, cover and braise for 8–10 minutes, until the potato is soft. Little water is needed: the cabbage gives up its own.
5. Add the cooked lentils, warm through for 2–3 minutes and season. Add the herbs after taking the pan off the heat: in anything hot they go black.

Nutrition

No common allergens

Swaps

• Legumes can be swapped for one another, cooked, at the same weight.
• If legumes don't sit well, swap them for chicken/fish/tofu 120-150 g and add vegetables.
• The potatoes can be swapped for 150 g of cooked buckwheat/rice or 180 g of sweet potato.
• For fewer calories, replace half the potatoes with vegetables.
• Olive oil can be swapped for avocado 50-60 g or nuts 15 g.

Featured in

Related recipes