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Spicy Summer Squash with Jalapeño ->

Spicy Lentil Cabbage

This is a recipe that goes into the extreme health category. It is packed with nutrients from the cabbage (vitamins A, C, and calcium) as well as proteins from the lentils, thrown altogether with an onion, head of garlic, and Indian style spices. This recipe will serve 6-8 people.

Total Cooking Time: 45 Minutes

Step 1: Gather your ingredients. You will only use half a cabbage, so go ahead and chop it in half and give it a good rinse, also wash 1 cup of lentils in a bowl of water. This recipe uses peeled lentils which cook faster than regular lentils.
Step 2: Get a wok type pan (or a sautè pan) and add about 2 tablespoons of red wine (or vinegar, or water) to it. Set to medium high heat. While the pan is pre-heating, peel the onion and dice it. Once diced you can it to the pan and stir.
Step 3: While the onions are cooking break the garlic into pieces.
Step 4: You now need to peel the papery skin off of each clove. You can crush the garlic to make peeling easier. Once peeled, give all the cloves a rough chop, and add them to the pan with the onions.
Step 5: Be sure to mix all the ingredients often while cooking, add extra water if necessary. A lid can also be used to make sure the ingredients do not get too dry.
Step 6: While the onion and garlic are cooking you can dice the cabbage. Cut it the same way as the onion, in one direction, and then in the other.
Step 7: Add all that cabbage to the pan and give everything a good stir.
Step 8: Now is a great time to add spices. There is no set rule, so spice to taste. Start by adding 1/2 a teaspoon of cumin, coriander, turmeric, and red chili powder each. Then use a spoon to try some of the dish. Be sure it cools on the spoon before tasting! Add more spice to taste.
Step 9: Give everything another good mix and add in the rinsed lentils.
Step 10: Stir in the lentils and add in 1 cup of water to help them cook. Cover the whole pan and let the mixture cook on low heat for 10-20 minutes.
Step 11: Now you are done, add extra chili powder as a garnish, and enjoy this dish with fresh flat bread, brown rice, and yogurt.
	More recipes...

<- Sauteed Lima Beans with Balsamic Vinegar

Spicy Summer Squash with Jalapeño ->

Comments.

Name:	PRL
Location:	Monroe, MI
Subject:	*Incomplete recipe*
	First of all--wonderful photo illustrations! There is no amount given for the lentils. How much? P
	Posted on 2011-03-25 12:54:30

Name:	HealthAliciousNess
Subject:	*RE: How much lentils to use*
	Hi PRL, Thanks for your comment. This is basically one of those recipes where you can be quite flexible. For half a cabbage you can expect to use between a 1/2 cup to 2 cups of lentils. Because the cabbage will sweat and you will add water, it is up to you. A good guideline would be to use a cup of lentils and then let them cook for about 20 minutes, and add water as needed till they soften.
	Posted on 2011-03-25 15:45:49

Name:	Marilyn
Location:	Kansas City
Subject:	*Yogurt*
	Serving it with yogurt... I am wondering how to prep the yogurt. I use Greek plain yogurt a lot but I usually add something to it for flavor. What do you suggest in this case? Thanks, Marilyn
	Posted on 2011-10-15 06:57:48

Name:	HealthAliciousNess
Subject:	*RE: Yogurt*
	Hi Marilyn, thanks for your comment. Basically the yogurt is meant to be mixed in with the lentil cabbage. Yogurt can help to soften any spices you have added to the cabbage. Yogurt is great to eat with spicy food and it is very effective at taking away the burn. So basically the yogurt does not have to be prepped and all the spices for the yogurt come from mixing it with the dish. Let the person eating the dish decide how much yogurt to add, and how mixed it should be. Kind of like any side!
	Posted on 2011-10-15 14:15:53

Name:	RJP
Location:	Maryland
Subject:	*Nutritional Value*
	What is the nutritional value of this recipe? How many calories per serving, how much is a serving, how much protein and carbohydrates does this recipe contain?
	Posted on 2012-02-16 15:06:43

Name:	M Clarke
Location:	RR, OR
Subject:	*Garlic*
	How much garlic, a whole bunch pealed ... or say a couple table spoons of minced garlic for 1/2 cabbage and 1 cup lentils.
	Posted on 2012-06-22 22:50:06

Name:	HealthAliciousNess
Subject:	*RE: Garlic*
	Hi M Clarke, thanks for your question. You can add as much garlic as you like, it is to your taste. The recipe recommends a whole head of garlic, that is usually around 9-12 cloves (pieces) of garlic, which you can see being peeled in the picture. Since garlic is good for your health, and a cholesterol lowering food, try to eat lots of it!
	Posted on 2012-06-23 04:29:21

Name:	T.
Location:	Canada
Subject:	*Amount of spices...*
	I put in what your recipe called for - "2 tablespoons of cumin, coriander and turmeric" - I put in 2 tablespoons of each, and it turned out horrible - way too much spice... Wondering now if you meant total of 2 tablespoons of these 3 spices?? - If that is what you meant, the instructions are very clear. Also, I found 1 cup water was not nearly enough to cook the lentils - I ended up using double that amount (I used veg broth instead of water).
	Posted on 2012-11-04 19:55:06

Name:	HealthAliciousNess
Subject:	*RE: Amount of spices...*
	T, thanks for your feedback and sorry the first run of the recipe didn't work for you. There really is no set rule with how much spice to use, some people like more, some people like less. The instuctions have now been amended to use much less spice at the start. Making these kind of dishes is more art than science. These recipes are meant to be more of a guide than detailed instructions. Keep going and you will hone your own style and taste. Thanks again for the feedback.
	Posted on 2012-11-05 16:45:14

Name:	Shirl
Location:	Australia
Subject:	*Cabbage/Lentil Dish Spices*
	This is a great recipe for cancer patients.
	Posted on 2012-11-08 14:23:37

Name:	Mala
Location:	Toronto
Subject:	*Delicious*
	I tried this dish. It's absolutely delicious!!
	Posted on 2012-12-02 07:52:27

Name:	Karen Caldwell
Location:	Vancouver Island
Subject:	*Recipe*
	Thank you soo much for your healthy and easy recipe, I'm trying to eat more veggies and lentils and less meat and dairy. This is loaded with calcium and protien, I will add it to my clean eating list.
	Posted on 2013-01-04 13:52:43

Name:	Tiffany
Location:	Birmingham, England
Subject:	*Spice quantity*
	I haven't yet tried this recipe but it sounds like a great combination. I was just reading through the comments about spices and I very much agree that it is usually best to add most spices according to taste, however turmeric is added as more of a colouring to food and not as a flavour, so I would never put more than half a tea spoon of turmeric in any Indian style dish I was cooking (unless cooking a very large quantity of course). I was in India and taught this by a Indian and since knowing this have never ruined any dishes by adding too much turmeric. I think you also have to be careful with cumin, as it can massively over power and ruin dishes. If you do ever accidentally find you have put too much cumin in, add tomatoes (if appropriate and I think it would work with this dish) as these dilute the taste very well and balance it out. Off to try this dish now! Many thanks as I was wondering what to have for dinner...
	Posted on 2013-01-14 17:00:14

Name:	Mrs Charu Sunder
Location:	India
	The above mentioned vege may be prepared minus the spices. We may add just 1/2 green chilies and a tsp of cumin seeds, grated coconut, and coriander leaves to garnish. Half tsp of lemon juice after we finish the cooking.
	Posted on 2013-01-17 11:00:14

Name:	Sophie
Location:	London
Subject:	*Freezing spicy lentil cabbage*
	Is it possible to freeze this? I like to batch cook, eat some, and put the rest in the freezer for another day.
	Posted on 2013-01-28 04:00:33

Name:	HealthAliciousNess
Subject:	*RE: Freezing spicy lentil cabbage*
	Hi Sophie, thanks for your question. This recipe won't really freeze well. In general, recipes which have a lot of vegetables, like cabbage, will not freeze well. However, this recipe will likely last for up to 1 week in the refrigerator. Hope that helps.
	Posted on 2013-01-28 19:02:27

Name:	Patricia Seaton
Location:	Northern California
Subject:	*Spicey Lentil Cabbage*
	Sounds great. Just the sort of dish we like. Thanks for posting this.
	Posted on 2013-02-07 15:01:57

Comments.

Name:	PRL
Location:	Monroe, MI
Subject:	*Incomplete recipe*
	First of all--wonderful photo illustrations! There is no amount given for the lentils. How much? P
	Posted on 2011-03-25 12:54:30

Name:	HealthAliciousNess
Subject:	*RE: How much lentils to use*
	Hi PRL, Thanks for your comment. This is basically one of those recipes where you can be quite flexible. For half a cabbage you can expect to use between a 1/2 cup to 2 cups of lentils. Because the cabbage will sweat and you will add water, it is up to you. A good guideline would be to use a cup of lentils and then let them cook for about 20 minutes, and add water as needed till they soften.
	Posted on 2011-03-25 15:45:49

Name:	Marilyn
Location:	Kansas City
Subject:	*Yogurt*
	Serving it with yogurt... I am wondering how to prep the yogurt. I use Greek plain yogurt a lot but I usually add something to it for flavor. What do you suggest in this case? Thanks, Marilyn
	Posted on 2011-10-15 06:57:48

Name:	HealthAliciousNess
Subject:	*RE: Yogurt*
	Hi Marilyn, thanks for your comment. Basically the yogurt is meant to be mixed in with the lentil cabbage. Yogurt can help to soften any spices you have added to the cabbage. Yogurt is great to eat with spicy food and it is very effective at taking away the burn. So basically the yogurt does not have to be prepped and all the spices for the yogurt come from mixing it with the dish. Let the person eating the dish decide how much yogurt to add, and how mixed it should be. Kind of like any side!
	Posted on 2011-10-15 14:15:53

Name:	RJP
Location:	Maryland
Subject:	*Nutritional Value*
	What is the nutritional value of this recipe? How many calories per serving, how much is a serving, how much protein and carbohydrates does this recipe contain?
	Posted on 2012-02-16 15:06:43

Name:	M Clarke
Location:	RR, OR
Subject:	*Garlic*
	How much garlic, a whole bunch pealed ... or say a couple table spoons of minced garlic for 1/2 cabbage and 1 cup lentils.
	Posted on 2012-06-22 22:50:06

Name:	HealthAliciousNess
Subject:	*RE: Garlic*
	Hi M Clarke, thanks for your question. You can add as much garlic as you like, it is to your taste. The recipe recommends a whole head of garlic, that is usually around 9-12 cloves (pieces) of garlic, which you can see being peeled in the picture. Since garlic is good for your health, and a cholesterol lowering food, try to eat lots of it!
	Posted on 2012-06-23 04:29:21

Name:	T.
Location:	Canada
Subject:	*Amount of spices...*
	I put in what your recipe called for - "2 tablespoons of cumin, coriander and turmeric" - I put in 2 tablespoons of each, and it turned out horrible - way too much spice... Wondering now if you meant total of 2 tablespoons of these 3 spices?? - If that is what you meant, the instructions are very clear. Also, I found 1 cup water was not nearly enough to cook the lentils - I ended up using double that amount (I used veg broth instead of water).
	Posted on 2012-11-04 19:55:06

Name:	HealthAliciousNess
Subject:	*RE: Amount of spices...*
	T, thanks for your feedback and sorry the first run of the recipe didn't work for you. There really is no set rule with how much spice to use, some people like more, some people like less. The instuctions have now been amended to use much less spice at the start. Making these kind of dishes is more art than science. These recipes are meant to be more of a guide than detailed instructions. Keep going and you will hone your own style and taste. Thanks again for the feedback.
	Posted on 2012-11-05 16:45:14

Name:	Shirl
Location:	Australia
Subject:	*Cabbage/Lentil Dish Spices*
	This is a great recipe for cancer patients.
	Posted on 2012-11-08 14:23:37

Name:	Mala
Location:	Toronto
Subject:	*Delicious*
	I tried this dish. It's absolutely delicious!!
	Posted on 2012-12-02 07:52:27

Name:	Karen Caldwell
Location:	Vancouver Island
Subject:	*Recipe*
	Thank you soo much for your healthy and easy recipe, I'm trying to eat more veggies and lentils and less meat and dairy. This is loaded with calcium and protien, I will add it to my clean eating list.
	Posted on 2013-01-04 13:52:43

Name:	Tiffany
Location:	Birmingham, England
Subject:	*Spice quantity*
	I haven't yet tried this recipe but it sounds like a great combination. I was just reading through the comments about spices and I very much agree that it is usually best to add most spices according to taste, however turmeric is added as more of a colouring to food and not as a flavour, so I would never put more than half a tea spoon of turmeric in any Indian style dish I was cooking (unless cooking a very large quantity of course). I was in India and taught this by a Indian and since knowing this have never ruined any dishes by adding too much turmeric. I think you also have to be careful with cumin, as it can massively over power and ruin dishes. If you do ever accidentally find you have put too much cumin in, add tomatoes (if appropriate and I think it would work with this dish) as these dilute the taste very well and balance it out. Off to try this dish now! Many thanks as I was wondering what to have for dinner...
	Posted on 2013-01-14 17:00:14

Name:	Mrs Charu Sunder
Location:	India
	The above mentioned vege may be prepared minus the spices. We may add just 1/2 green chilies and a tsp of cumin seeds, grated coconut, and coriander leaves to garnish. Half tsp of lemon juice after we finish the cooking.
	Posted on 2013-01-17 11:00:14

Name:	Sophie
Location:	London
Subject:	*Freezing spicy lentil cabbage*
	Is it possible to freeze this? I like to batch cook, eat some, and put the rest in the freezer for another day.
	Posted on 2013-01-28 04:00:33

Name:	HealthAliciousNess
Subject:	*RE: Freezing spicy lentil cabbage*
	Hi Sophie, thanks for your question. This recipe won't really freeze well. In general, recipes which have a lot of vegetables, like cabbage, will not freeze well. However, this recipe will likely last for up to 1 week in the refrigerator. Hope that helps.
	Posted on 2013-01-28 19:02:27

Name:	Patricia Seaton
Location:	Northern California
Subject:	*Spicey Lentil Cabbage*
	Sounds great. Just the sort of dish we like. Thanks for posting this.
	Posted on 2013-02-07 15:01:57

Spicy Lentil Cabbage

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