CABBAGE AND TOMATO RECIPE RECIPES

Name: Italian-style roast cabbage wedges with tomato lentils
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 100ml extra virgin olive oil; 4 garlic cloves , crushed; 2 small winter green cabbages , outer leaves removed, each cut into 6 wedges; 750g baby new potatoes; 1 tbsp olive oil; 2 lemons , zested; 1 tbsp olive oil; 2 onions , finely chopped; 2 celery stalks, finely chopped; 250g red lentils; 400g can chopped tomatoes; 2 vegetable stock cubes; 3 tbsp sundried tomato purée; 1 tbsp red wine vinegar; small bunch of basil , finely chopped, plus a few whole leaves to serve; 2 tbsp olive oil; 1 garlic clove , crushed; ½ -1 tsp chilli flakes; 3 thick slices stale crusty bread or sourdough, crusts removed then blitzed into breadcrumbs (about 120g); 1 lemon , zested; 100g Kalamata olives , pitted and roughly chopped

ITALIAN-STYLE ROAST CABBAGE WEDGES WITH TOMATO LENTILS RECIPE ...

Italian-style roast cabbage wedges with tomato lentils recipe ... image

Roast cabbage for a veggie centrepiece, with crisp, caramelised leaves on the outside and a soft, sweet centre. Serve with our Italian-inspired lentils and golden roast new potatoes

Provided by Liberty Mendez

Categories Dinner, Lunch, Main course

Total Time 1 hours 45 minutes

Prep Time 30 minutes

Cook Time 1 hours 15 minutes

Yield 6

Number Of Ingredients 21

Ingredients

100ml extra virgin olive oil
4 garlic cloves , crushed
2 small winter green cabbages , outer leaves removed, each cut into 6 wedges
750g baby new potatoes
1 tbsp olive oil
2 lemons , zested
1 tbsp olive oil
2 onions , finely chopped
2 celery stalks, finely chopped
250g red lentils
400g can chopped tomatoes
2 vegetable stock cubes
3 tbsp sundried tomato purée
1 tbsp red wine vinegar
small bunch of basil , finely chopped, plus a few whole leaves to serve
2 tbsp olive oil
1 garlic clove , crushed
½ -1 tsp chilli flakes
3 thick slices stale crusty bread or sourdough, crusts removed then blitzed into breadcrumbs (about 120g)
1 lemon , zested
100g Kalamata olives , pitted and roughly chopped

Steps:

Heat the oven to 200C/180C fan/gas 6. Bring a large pan of water to the boil and blanch the potatoes for 10-12 mins until tender, then drain and leave to cool.
For the cabbage, mix together the oil and garlic, rub all over the wedges, season, then spread out on a large baking tray. Roast on the top shelf for 15 mins.
While the cabbage is cooking, put the new potatoes onto a large baking tray and gently crush with the back of a spoon or a masher, so they split open slightly. Drizzle over the oil and some seasoning, then stir in the lemon zest. Once the cabbage has had 15 mins, put the potatoes on the top shelf of the oven and move the cabbage to the bottom. Cook for 45 mins, turning everything halfway through.
For the lentils, heat the oil in a medium saucepan and fry the onions and celery until soft and translucent, about 10-15 mins. Tip in the lentils, tomatoes, 450ml water, stock cubes, tomato purée and vinegar, bring to the boil and simmer uncovered for 30-35 mins, stirring occasionally until the lentils are soft and cooked through. If the mixture gets a little dry, add a splash of water to stop it sticking. Stir in the basil and an extra 50ml boiling water to loosen the mixture. Season well.
While the lentils are cooking, make the pangrattato. Heat the oil in a large frying pan, fry the garlic and chilli for 30 seconds, then add the breadcrumbs. Toast until golden and crunchy, then tip in the lemon zest and olives and fry for a further 3 mins. Set aside to cool.
To serve, spoon lentils onto each plate, put a cabbage wedge on top and sprinkle over the pangrattato. Garnish with the extra basil and serve the potatoes on the side.

Nutrition Facts : Calories 610 calories, FatContent 29 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 62 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 13 grams fiber, ProteinContent 19 grams protein, SodiumContent 1.6 milligram of sodium

UNSTUFFED CABBAGE ROLL RECIPE | ALLRECIPES

Unstuffed Cabbage Roll Recipe | Allrecipes image

This is a quick and easy main dish. My kids don't even like cabbage, but they love this. I usually try to serve it with green beans, new potatoes, corn, and a pan of corn bread. They eat over half the pan every time. Also, the longer it stands the better it tastes.

Provided by tlc_adams

Categories Main Dishes Stuffed Stuffed Cabbage

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 9

Ingredients

2 pounds ground beef
1 large onion, chopped
1 small head cabbage, chopped
2 (14.5 ounce) cans diced tomatoes
1 (8 ounce) can tomato sauce
½ cup water
2 cloves garlic, minced
2 teaspoons salt
1 teaspoon ground black pepper

Steps:

Heat a Dutch oven or large skillet over medium-high heat. Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cabbage, tomatoes, tomato sauce, water, garlic, salt, and pepper and bring to a boil. Cover Dutch oven, reduce heat, and simmer until cabbage is tender, about 30 minutes.

Nutrition Facts : Calories 398.3 calories, CarbohydrateContent 16.3 g, CholesterolContent 92.9 mg, FatContent 23.8 g, FiberContent 5.2 g, ProteinContent 28.5 g, SaturatedFatContent 9.3 g, SodiumContent 1294.3 mg, SugarContent 9.7 g

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