Roasted red cabbage with balsamic lentils

Roasted red cabbage with balsamic lentils
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150 g green lentils
salted water
4 tbsp balsamic vinegar
5 tbsp olive oil
2 tsp vegetable bouillon powder
1 onion
250 g red cabbage
½ tbsp olive oil
2 garlic cloves
¼ tsp salt
50 g walnut kernels
150 g plain yoghurt
2 tsp lemon juice
¼ tsp salt
a little pepper

Preparation Steps

  1. Balsamic lentils
  2. 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.
  3. Red cabbage
  4. 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.
  5. To roast
  6. 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.
  7. Yoghurt dip
  8. 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.


  • 4 persons


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