Sometimes you just want a warm bowl of something from an easy one pot of cooking. The caramelized cabbage and lentils are perfumed with lavender, thyme, and the floral finish of long pepper. Maybe a little crumbled feta or a fried egg and you feel cozy inside and out. The dish also goes well with marinated haloumi, roasted cod, seared flank steak, or rotisserie chicken to name a few.

Caramelized Cabbage and Lentils

Name: Caramelized Cabbage and Lentils
Yield: 4-6
Ingredients: 2T olive oil; 1 Tbsp butter (or vegan butter or more oil); 4 cups red cabbage, about half a head cut into ½” dice; 1 cup red onion, cut into ½” dice; 2 tsp Borneo blend; ½ cup French green lentils; 1 tsp fine sea salt; ½ tsp thyme; 1 Tbsp roughly chopped parsley; Labne for garnish (optional)

Servings/Yield

4-6

Author:

Helen Park

Image of Caramelized Cabbage and Lentils

Ingredients

2T olive oil
1 Tbsp butter (or vegan butter or more oil)
4 cups red cabbage, about half a head cut into ½” dice
1 cup red onion, cut into ½” dice
2 tsp Borneo blend
½ cup French green lentils
1 tsp fine sea salt
½ tsp thyme
1 Tbsp roughly chopped parsley
Labne for garnish (optional)

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Directions

Heat a heavy bottom skillet or Dutch oven over medium heat with olive oil until it shimmers.
Add the butter, red cabbage, red onion, Borneo, lentils, salt and dried thyme and stir to combine well.
Continue cooking, stirring occasionally, until the cabbage is caramelized.
Add 2 cups of water, to just cover the ingredients, and stir while scraping to release any browning from the pan back into the cooking liquid.
Increase the heat to high and bring the pan to a boil.
Reduce the heat to simmer for 20 minutes or until the lentils are tender. The dish should be very moist but not soupy so add liquid as needed to help cook the lentils.
Finish with chopped parsley and a dollop of labne for a simple vegetarian main course.