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Spicy Lentil Cabbage


spicy-lentil-cabbage-intro.jpg
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 Preparation and/or Cooking Time:
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.
lentil-cabbage-ingredients.jpg
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.
diced-onion.jpg
Step 3:
While the onions are cooking break the garlic into pieces.
garlic-pieces.jpg
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.
garlic-peeled-sliced.jpg
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.
onion-garlic-cooking.jpg
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.
diced-cabbage.jpg
Step 7:
Add all that cabbage to the pan and give everything a good stir.
cabbage-cooking.jpg
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.
cabbage-spices.jpg
Step 9:
Give everything another good mix and add in the rinsed lentils.
lentil-cabbage-cooking.jpg
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.
lentil-mixed.jpg
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.
spicy-lentil-cabbage.jpg
More recipes...

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
Name:Krishna
Location:USA
Subject:Spicey Lentil Cabbage
Thanks for posting this! Best to soak the washed lentils with required amount of water to cook later while doing rest of the prep work or couple of hrs to even overnight, so that they cook soft, fast and not to overcook cabbage. Also, it's good to soak your lentils, quinoa, oats, rice and beans, or any whole grains basically, as it is good for health and digestion.
Posted on 2013-07-23 14:51:11
Name:Ree
Location:Southern California
Subject:Thanks!
Thank you so much for this recipe and for your site and all of the free info! I am trying to be conscious of what I eat to promote my health! I am eager to make this recipe, it sounds delicious! and thanks for teaching (reminding me) about lentils!! Thank you, thank you!!
Posted on 2013-08-02 11:25:03
Name:PAT99MI
Location:SE Michigan
Subject:YUMMY
I used to go to lunch with a couple of Indian coworkers and really miss the food. We would go to 1 of 3 places and one was a buffet; all were wonderful. My coworkers taught me a lot about the Indian culture and cuisine. This recipe seems to be close to something that I remember eating when ordering the vegetarian combo plate. I bought a bunch of Indian spices today and can't wait to make this. Thank you so much for posting this!
Posted on 2013-08-30 02:24:42
Name:PAT99MI
Location:SE Michigan
Subject:My variation on this cabbage and lentil recipe
I made this today. In fact, it's simmering right now. I varied the spices and tasted it. Because it had way too much heat for me I added 3 cups large diced zucchini and a large tomato diced. After tasting again I decided to add a can of light coconut milk. Don't be afraid to experiment. If you've ever eaten authentic Indian food in different places you would have noticed each one has a unique style of the types of veggies and spices they use.
Posted on 2013-09-02 18:12:32
Name:HealthAliciousNess
Subject:E: My variation on this cabbage and lentil recipe
Hi Pat, thanks for sharing your variation and great ideas to this recipe. Some other thoughts are to eat this dish with a flat bread, like naan bread, that can help dilute the spice. Also, Indian food often has a bowl of yogurt on the side, yogurt is just great to reducing the level of spice, and could be mixed in this dish at the time of eating if need be. Keep up the good healthy cooking!
Posted on 2013-09-03 00:11:40
Name:Shaniel Thomas
Location:New Zealand
Subject:yum
I used 1/2 tsp of each spice (cumin, coriander, turmeric, and red chili powder) for 1 cup of lentils & 1/2 cabbage. It turned out lovely & delicious.
Posted on 2013-09-16 20:41:01
Name:Serena Vassar
Location:Indiana
Subject:Purple Cabbage?
Can you use purple cabbage?
Posted on 2014-01-07 10:07:21
Name:HealthAliciousNess
Subject:RE: Purple Cabbage?
Hi Serena, thanks for your question. Purple cabbage should work fine if you don't mind the change in color. The flavor could also be slightly different. Stick to normal green cabbage if you can, but purple is ok if you have it around.
Posted on 2014-01-13 18:25:40
Name:PH
Location:King of Prussia, pa
Subject:Nutmeg and Mace add a lot
I used 1/8 tea spoon of nutmeg and 1/8 tea spoon of mace in the spices too, and it comes out very delicious!
Posted on 2014-01-30 20:35:26
Name:Monica
Subject:Great Healthy Recipes
Hello! Many thanks for your beautiful & refreshing site and delicious Lebanese recipes!

Can this Spicy-Lentil-Cabbage dish still be delicious without Yoghurt!?? We ADORE Yoghurt but we have stopped now all dairy products, sugar, and heavy starches. We only steam, we don't fry or cook our food especially oils, except for grains & beans, we pressure cook them.

Please share more of your easy & healthy food recipes and thanks again!

Posted on 2014-02-04 07:26:05
Name:HealthAliciousNess
Subject:RE: Great Healthy Recipes
Hi Monica, thanks for your kind comments and it sounds like you have a great cooking philosophy. The yogurt in this recipe is definitely optional. Some new recipes are also on the way, so please check back!
Posted on 2014-02-04 19:38:36
Name:Jamie
Location:Massachusetts
Subject:Red Chili Powder
Is the red chile powder that is used in this recipe the kind that has cumin mixed in it (like Mexican style) or is it pure powdered red chiles. I don't want to mess up my first try with this great recipe!
Posted on 2014-02-23 17:27:25
Name:HealthAliciousNess
Subject:RE: Red Chili Powder
Hi Jamie, thanks for your question. It is just the pure powdered red chilies. Don't stress too much about following things exactly. The spice is more up to you, and adding cumin is a good idea for this dish, so if you have the mixed version, it should be fine.
Posted on 2014-02-24 00:42:57

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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
Name:Krishna
Location:USA
Subject:Spicey Lentil Cabbage
Thanks for posting this! Best to soak the washed lentils with required amount of water to cook later while doing rest of the prep work or couple of hrs to even overnight, so that they cook soft, fast and not to overcook cabbage. Also, it's good to soak your lentils, quinoa, oats, rice and beans, or any whole grains basically, as it is good for health and digestion.
Posted on 2013-07-23 14:51:11
Name:Ree
Location:Southern California
Subject:Thanks!
Thank you so much for this recipe and for your site and all of the free info! I am trying to be conscious of what I eat to promote my health! I am eager to make this recipe, it sounds delicious! and thanks for teaching (reminding me) about lentils!! Thank you, thank you!!
Posted on 2013-08-02 11:25:03
Name:PAT99MI
Location:SE Michigan
Subject:YUMMY
I used to go to lunch with a couple of Indian coworkers and really miss the food. We would go to 1 of 3 places and one was a buffet; all were wonderful. My coworkers taught me a lot about the Indian culture and cuisine. This recipe seems to be close to something that I remember eating when ordering the vegetarian combo plate. I bought a bunch of Indian spices today and can't wait to make this. Thank you so much for posting this!
Posted on 2013-08-30 02:24:42
Name:PAT99MI
Location:SE Michigan
Subject:My variation on this cabbage and lentil recipe
I made this today. In fact, it's simmering right now. I varied the spices and tasted it. Because it had way too much heat for me I added 3 cups large diced zucchini and a large tomato diced. After tasting again I decided to add a can of light coconut milk. Don't be afraid to experiment. If you've ever eaten authentic Indian food in different places you would have noticed each one has a unique style of the types of veggies and spices they use.
Posted on 2013-09-02 18:12:32
Name:HealthAliciousNess
Subject:E: My variation on this cabbage and lentil recipe
Hi Pat, thanks for sharing your variation and great ideas to this recipe. Some other thoughts are to eat this dish with a flat bread, like naan bread, that can help dilute the spice. Also, Indian food often has a bowl of yogurt on the side, yogurt is just great to reducing the level of spice, and could be mixed in this dish at the time of eating if need be. Keep up the good healthy cooking!
Posted on 2013-09-03 00:11:40
Name:Shaniel Thomas
Location:New Zealand
Subject:yum
I used 1/2 tsp of each spice (cumin, coriander, turmeric, and red chili powder) for 1 cup of lentils & 1/2 cabbage. It turned out lovely & delicious.
Posted on 2013-09-16 20:41:01
Name:Serena Vassar
Location:Indiana
Subject:Purple Cabbage?
Can you use purple cabbage?
Posted on 2014-01-07 10:07:21
Name:HealthAliciousNess
Subject:RE: Purple Cabbage?
Hi Serena, thanks for your question. Purple cabbage should work fine if you don't mind the change in color. The flavor could also be slightly different. Stick to normal green cabbage if you can, but purple is ok if you have it around.
Posted on 2014-01-13 18:25:40
Name:PH
Location:King of Prussia, pa
Subject:Nutmeg and Mace add a lot
I used 1/8 tea spoon of nutmeg and 1/8 tea spoon of mace in the spices too, and it comes out very delicious!
Posted on 2014-01-30 20:35:26
Name:Monica
Subject:Great Healthy Recipes
Hello! Many thanks for your beautiful & refreshing site and delicious Lebanese recipes!

Can this Spicy-Lentil-Cabbage dish still be delicious without Yoghurt!?? We ADORE Yoghurt but we have stopped now all dairy products, sugar, and heavy starches. We only steam, we don't fry or cook our food especially oils, except for grains & beans, we pressure cook them.

Please share more of your easy & healthy food recipes and thanks again!

Posted on 2014-02-04 07:26:05
Name:HealthAliciousNess
Subject:RE: Great Healthy Recipes
Hi Monica, thanks for your kind comments and it sounds like you have a great cooking philosophy. The yogurt in this recipe is definitely optional. Some new recipes are also on the way, so please check back!
Posted on 2014-02-04 19:38:36
Name:Jamie
Location:Massachusetts
Subject:Red Chili Powder
Is the red chile powder that is used in this recipe the kind that has cumin mixed in it (like Mexican style) or is it pure powdered red chiles. I don't want to mess up my first try with this great recipe!
Posted on 2014-02-23 17:27:25
Name:HealthAliciousNess
Subject:RE: Red Chili Powder
Hi Jamie, thanks for your question. It is just the pure powdered red chilies. Don't stress too much about following things exactly. The spice is more up to you, and adding cumin is a good idea for this dish, so if you have the mixed version, it should be fine.
Posted on 2014-02-24 00:42:57

Post a comment.
Name:          
Location:       
Email:(Optional)
Subject:         

Spam Prevention *(REQUIRED):
Enter the last three letters of this sentence.