WHB # 115: Gratin of white cabbage & lentils in a Provençal sauce

The 115th edition of Weekend Herb Blogging 27.04.2021 ** is hosted by Vani from Batasari. As I already mentioned here and here I live in the northernmost state of federation in Germany – Schleswig-Holstein – with Europe’s largest single area of cabbage cultivation. Cabbage is a winter vegetable and an excellent source of vitamins A and C and the basis for „Sauerkraut„. We stuff cabbage leaves with meat or enjoy it in stews. This week I prepared a

Gratin of white cabbage & lentils in a Provençal sauce

<Gratin of white cabbage & lentils in a Provençal sauce 002

which is flavoured with basil from the window sill. Winter vegetable meets summer herb!

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Gratin of white cabbage & lentils in a Provençal sauce
Categories: Vegetarian, Super healthy
Yield: 4 Servings

Gratin of white cabbage & lentils in a Provençal sauce 001


140 grams   Brown or green lentils
1/2     White cabbage , about 375 g shredded
25 grams   Breadcrumbs
25 grams   Parmesan , freshly grated
1     Drizzle of extra-virgin olive oil
1     Red onion , chopped
2     Garlic cloves , chopped
1     Red pepper , seeded and cut into postage stamp-
      — sized squares
3 tablesp.   Extra-virgin olive oil
1 teasp.   Ground coriander
2     Generous sprigs thyme
2 x   400g cans chopped tomatoes
1 tablesp.   Tomato purée
1 teasp.   Caster sugar
1 large   Sprig basil, the leaves , roughly torn up


  Good Food magazine, March 2003

  Edited *RK* 12/12/2007 by
  Ulrike Westphal


1. Pre-heat the oven to 200C/Gas 6/fan 180C. Cook the lentils in boiling unsalted water for about 20- 30 minutes until just tender, then drain. Fry the onion, garlic and red pepper in the olive oil until soft (about 10 minutes). Add the ground coriander and thyme, and stir for 30 seconds or so. Now tip in the tomatoes, tomato purée and sugar, and season with salt and pepper. Leave to simmer to a thick sauce, stirring occasionally, for about 15- 20 minutes. Check seasoning, take out the thyme and stir in the basil.

2. Meanwhile, cook the cabbage in boiling salted water for about 3-4 minutes, until just tender. Drain, and run under the cold tap, then drain thoroughly again. Mix the cabbage and lentils with the tomato sauce, and spoon into a shallow ovenproof gratin dish.

3. Mix the breadcrumbs and cheese, and scatter over the mixture in an even layer. Drizzle with a little extra olive oil. Bake for 20-30 minutes until sizzling and patched appetisingly with brown.

:Nutritition per serving: 320 kcalories, protein 17g, carbohydrate 37g, fat 13 g, saturated fat 3g, fibre 9g, salt 0,73 g


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4 thoughts on “WHB # 115: Gratin of white cabbage & lentils in a Provençal sauce

  1. Helene (Gast)

    Hallo Ulrike,
    da ich gerade auf einer fettarmen, fleischarmen Diät bestehe, ist dies ein Hit für mich. Werde es nächste Woche ausprobieren. Sieht super toll aus.
    Kann ich es auch mit Sauerkraut probieren oder ist es dann zu sauer? :))


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