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Charred Cabbage with Lentil Romesco

Name: Charred Cabbage with Lentil Romesco
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Spanish-inspired
Ingredients: 1 small white cabbage, cut into wedges; 3 tbsp olive oil; 400 g tin green lentils, drained; 2 roasted red peppers; 50 g almonds; 1 garlic clove; 1 tbsp sherry vinegar; 1 tsp smoked paprika; Handful parsley

Deeply browned cabbage wedges over lentils with a smoky almond-pepper sauce.

Vegetarian Vegan Gluten-free (0 ratings)

Prep20 min

Cook35 min

Total55 min

Serves4

DifficultyMedium

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Deeply browned cabbage wedges over lentils with a smoky almond-pepper sauce. Built around everyday ingredients and a clear method, this vegetarian recipe delivers strong flavour without unnecessary complication.

Method

Brush cabbage with oil and roast at 230°C (210°C fan) for 30–35 minutes, turning once.
Blend peppers, almonds, garlic, vinegar, paprika and remaining oil into a textured sauce.
Warm lentils with a splash of water and seasoning.
Spoon lentils and romesco onto plates and top with cabbage.
Finish with parsley.

💡 VeggieTip notes

Keep the cabbage core attached so wedges hold together.
Romesco keeps for 5 days refrigerated.

Nutrition (per serving, approx.)

367kcal

16g protein

40g carbs

18g fat

14g fibre

Values are estimates and will vary with brands and portion sizes.

Tags: cabbage lentils romesco roasted

Charred Cabbage with Lentil Romesco

Method

💡 VeggieTip notes

Nutrition (per serving, approx.)

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