Searing cabbage wedges gives them browned edges and a tender center. Warm lentils catch the lemon dressing while feta adds a salty finish.
Before you start
Use cooked green or brown lentils. Blot the cut cabbage dry and leave some core attached so the wedges stay together.
Warm Lentil and Charred Cabbage Bowls with Feta
Searing cabbage wedges gives them browned edges and a tender center. Warm lentils catch the lemon dressing while feta adds a salty finish.
Ingredients
Method
- Heat half the oil in a wide skillet over medium-high heat. Salt the cabbage and sear on both cut sides, about 3–4 minutes per side.
- Add 2 tablespoons of the water, cover and cook about 4 minutes until a knife slips through the stem end. Transfer to a plate.
- Add the lentils and the remaining water. Stir until hot. Whisk the remaining oil with the lemon juice and Dijon.
- Take the skillet off the heat, toss the lentils with the dressing and divide between bowls. Add cabbage and scatter feta over the top.
Notes
If the cabbage darkens before softening, reduce the heat during the covered step and add another splash of water.
Nutrition estimate per serving
| Energy | 374 kcal |
|---|---|
| Protein | 21 g |
| Carbohydrate | 44 g |
| Fat | 14 g |
| Fiber | 17 g |
Calculated from the listed ingredient weights using standard food composition estimates. Brands, draining and cooking losses can change the values. USDA FoodData Central
Kitchen note
If the cabbage darkens before softening, reduce the heat during the covered step and add another splash of water.
Browse more ideas in the SkilletGlow recipe index.
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