Roast Cabbage Leaves with Lentils & Sage

💚 The secret to cooking delicious cabbage? Roasting it.

🍴 Add garlic and sage dressed lentils. Then top with plenty of cheese. For a simple, flavour-packed dinner for two. Ready in under 30 minutes.

Roast Cabbage Leaves with Lentils & Sage
Serves 2

1 green or red cabbage
400g tin of green lentils
2 garlic cloves
12 sage leaves
1 lemon
1-2 tsp maple syrup or honey
Grated Duddleswell sheep’s cheese, to serve

Preheat your oven to 200°C/Fan 180°C/Gas 6. Quarter the cabbage. Slice out the woody core. Separate the leaves of the cabbage and arrange on the baking tray. Drizzle over 1 tbsp olive oil and dust with a good pinch of salt and pepper.

Slide into the oven and roast for 10 mins or till tender and starting to crisp around the edges.

While they cook, drain and rinse the lentils. Peel and finely chop the garlic. Mix with the lentils and a pinch of salt and pepper.

Take the cabbage out of the oven. Scatter over the lentils. Top with the sage leaves. Slide in the oven for 5-10 mins, or till the lentils have warmed through and the sage has crisped up.

Finely grate the zest from the lemon and set aside. Squeeze the juice into a bowl. Whisk with 2 tbsp olive oil and the maple syrup or honey. Season with salt and pepper.

Take the cabbage and lentils out of the oven. Drizzle over the dressing. Top with grated sheep's cheese and the reserved lemon zest. Serve straight away with crusty bread as a light meal, or serve as a side dish.

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