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–+ servings

Easy Italian-style roast cabbage wedges with tomato lentils

This comforting dish combines roasted cabbage, crispy new potatoes, and tender lentils topped with a zesty black olive pangrattato for a hearty, flavorful meal.
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Prep Time 25 minutes
Cook Time 1 minute
Total Time 1 hour 25 minutes
Cuisine Italian
Servings 4

Ingredients
  

For the Roasted Cabbage:

  • 100 ml olive oil extra virgin
  • 4 cloves garlic crushed
  • 2 small winter green cabbages, outer leaves removed, each cut into 6 wedges

For the New Potatoes:

  • 750 grams potatoes baby new
  • 1 tbsp olive oil
  • 2 lemons, zested

For the Lentils:

  • 1 tbsp olive oil
  • 2 onions finely chopped
  • 2 celery stalks finely chopped
  • 250 grams red lentils
  • 400 grams tomatoes can chopped
  • 2 vegetable stock cube
  • 3 tbsp sundried tomato purée
  • 1 tbsp red wine vinegar
  • Small bunch of basil finely chopped (save a few leaves for garnish)

For the Black Olive Pangrattato:

  • 2 tbsp olive oil
  • 1 clove garlic crushed
  • ½-1 tsp chilli flakes (adjust to taste)
  • 3 thick thick slices stale crusty bread or sourdough crusts removed and blitzed into breadcrumbs (about 120g)
  • 1 lemon zested
  • 100 grams Kalamata olives pitted and roughly choppe

Instructions
 

Prepare the New Potatoes

  • Preheat your oven to 200°C (180°C fan)/Gas Mark 6.
    Bring a large pot of water to a boil, then blanch the baby new potatoes for 10-12 minutes until just tender.
    Drain them and set aside to cool slightly.

Roast the Cabbage

  • Mix together the olive oil and crushed garlic in a bowl.
    Rub the mixture all over the cabbage wedges, season with salt and pepper, and spread them on a large baking tray.
    Roast on the top shelf of the oven for 15 minutes

Prepare the Potatoes for Roasting

  • Place the blanched potatoes on a separate baking tray and gently crush each one with the back of a spoon or a masher, just until they split open.
    Drizzle with olive oil, season, and sprinkle with lemon zest.
    After the cabbage has roasted for 15 minutes, place the tray of potatoes on the top shelf and move the cabbage to the bottom shelf.
    Roast both for an additional 45 minutes, turning halfway through.

Cook the Lentils

  • In a medium saucepan, heat the olive oil and sauté the onions and celery over medium heat for about 10-15 minutes until soft and translucent.
    Add the red lentils, canned tomatoes, 450ml of water, stock cubes, tomato purée, and red wine vinegar.
    Bring to a boil, then reduce heat and simmer uncovered for 30-35 minutes, stirring occasionally until the lentils are cooked through.
    If the lentil mixture becomes too dry, add a splash of water.
    Stir in the chopped basil and an extra 50ml of hot water to loosen the mix, and season to taste.

Make the Black Olive Pangrattato

  • While the lentils are cooking, heat the olive oil in a large frying pan.
    Add the garlic and chilli flakes, frying for about 30 seconds.
    Add the breadcrumbs and toast until golden and crunchy, then stir in the lemon zest and chopped olives.
    Continue frying for an additional 3 minutes, then set aside to cool.

Serve

  • To plate, spoon a generous amount of lentils onto each plate, top with a roasted cabbage wedge, and sprinkle over the black olive pangrattato.
    Garnish with fresh basil leaves and serve with crispy potatoes on the side.
    Enjoy your wholesome and flavorful meal!
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