Roasted red cabbage with balsamic lentils

Roasted red cabbage with balsamic lentils

Total: 1 hr 20 Min. | Active: 45 Min.
Nutritional value / people: 407 kcal
, Fat: 26 g
, Carbohydrate: 23 g
, Protein: 14 g

Whether you serve it as a starter or a main, this roasted red cabbage with lentils is a delicious vegetarian dish. The red cabbage should have a slight bite to it. That goes for the lentils, too. The plain yoghurt is used to make a spicy dip and complements the red cabbage and lentils beautifully.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Balsamic lentils

150 g green lentils
salted water, boiling
4 tbsp balsamic vinegar
5 tbsp olive oil
2 tsp vegetable bouillon powder
1 onion, finely chopped

Red cabbage

250 g red cabbage, cut into slices approx. 1 cm thick
½ tbsp olive oil
2 garlic cloves, squeezed
¼ tsp salt

To roast

50 g walnut kernels

Yoghurt dip

150 g plain yoghurt
2 tsp lemon juice
¼ tsp salt
a little pepper
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How it's done

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Balsamic lentils

Prepare the lentils according to the packet instructions, drain, transfer to a bowl and leave to cool. Combine the balsamic, olive oil and stock, add to the lentils along with the onion, mix.

Red cabbage

Place the slices of red cabbage on a baking tray lined with baking paper, brush with olive oil. Top with the garlic, season with salt.

To roast

Approx. 20 mins. in an oven preheated to 180°C (convection). Remove from the oven, spread the nuts on the tray next to the red cabbage and return to the oven for approx. 15 mins.

Yoghurt dip

Coarsely chop the roasted nuts. Whisk together the yoghurt and lemon juice, season. Stir in the nuts. Plate up the red cabbage and lentils, serve with the dip.


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