Serves
4 People
Cooking Time
60 minutes
Season
Dietary
Instead of steaming or sautéing your cabbage as usual, try roasting it instead. Trust us, you'll never look back! Teamed with a nourishing, comforting dal and some sharp pickled onions this is sure to go down a treat served with rice or chapatis.
Ingredients
For the dal:
Sunflower oil
1 onion
3 cloves garlic
1 thumb sized piece ginger
200g brown lentils
1 tbsp garam masala
1 tsp turmeric
1/2 tsp chilli powder
3 tbsp tomato puree
1 litre of beg stock
For the cabbage:
1 pointed cabbage
1 tsp cumin seeds
Salt
For the pickled onions
1 red onion
2 limes
Salt
1/2 tsp Nigella Seeds
Method
Step 1.
Firstly prepare your pickled onions. Peel and finely slice your red onion and place in a bowl. Add the zest and juice of the limes, a good pinch of salt, the nigella seeds and mix well. Set aside to macerate stirring every so often as you cook the rest of the dish.
Step 2.
For the Cabbage Pre heat your oven to 200c. Make the dal, in a large pan add a couple of tbsp of sunflower oil and heat gently. Finely grate your onion into the pan. Sweat for around 5 mins then grate in your garlic and ginger and cook for a further 2-3 mins.
Add your spices and tomato puree and cook for another 5 mins. Add your lentils along with 1 litre of vegetable stock. Bring to the boil and simmer with the lid off for around 35-40 mins (stirring every so often).
Step 3.
Whilst the dal is cooking prepare and roast your cabbage. Cut your cabbage into wedges lengthways along the cabbage. Place on a baking tray, drizzle with some oil, sprinkle over the cumin seeds and season with salt. Place in the oven and roast for around 30 mins until slightly charred and tender.
Step 4.
When the lentils are cooked through and the dal is slightly creamy in texture, taste and adjust your seasoning.
Step 5.
Assemble your dish with the dal on the bottom, roasted cabbage and a scattering of the lime pickled onions over the top.
Recipe by Martin Hill
© 2025 - Barcombe Nurseries
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