On my travels round the market town where I live, I popped in the greengrocer and amongst other things, bought a huge Savoy cabbage from the cheapy box for 50p. Looking up cabbage recipes, I came across Savoy Cabbage with Lentils at Abel & Cole – lots more cabbage recipes, and other veg recipes there too. It looked good, so I gave it a try and had it for dinner this evening. I made some Nan to go with it, and it was really delicious – a definite keeper

What Do I Need To Make Spicy Cabbage, Lentils & Nan

• cabbage, red green or white. I used dark green Savoy
• red lentils for protein
• a stock cube
• a chopped onion
• a little garlic for flavour
• a tin of tomatoes
• a little vegetable oil
• some spices
  • mustard seeds
  • ground coriander
  • turmeric
  • cayenne or chilli
• for the Nan
• self raising (all purpose) flour- it needs t be self raising so the nan lifts up. If you have nine, use plain and some baking powder
• pinch salt

Makes 2 extremely generous servings. If you don’t want that much, will keep well for the next day when you could have it with cous cous, rice or perhaps some potato

How To Make Spicy Cabbage, Lentils & Nan

1. First of all, make the nan. These really need to rest for at least an hour to get that doughy nan texture. If you make and eat them straight away, they will still taste good, but they will be more cakey.
   1. Stir the flour and salt with enough water to make a soft dough and give it all a good knead if you like, you don’t really need to, I don’t usually bother.
   2. Place in an oiled bowl and leave to prove for an hour.
   3. Punch down and divide into 2.
   4. Roll out into nan shapes.
2. When you are ready to eat, pre-heat grill to high and place each nan on the grill pan and grill until it puffs and there are some brown spots. No need to turn over.
3. Brush with a bit of spread or butter if you have it and serve straight away.
4. I make these nan with milk in the Chole recipe, but have found that water is just fine
5. To make the Spicy Cabbage
   1. Simmer the lentils with the stock cube in about water.
   2. Meanwhile, prepare the veg.
      1. Strip the cabbage leaves from their tough stalks and very finely chop the stalks. I had almost nothing to put in the compost pot.
   3. Saute the onion, garlic and cabbage in the oil until the onion is transparent
   4. Add the spices and saute for several minutes until the tiny bits of stalk are softened.
   5. Add the tin of tomatoes, breaking them up if they are whole ones and tip in the cooked lentils.
   6. Simmer until the veg are cooked and soft, keep the lid off if you need to reduce the liquid a bit.
   7. Add salt and pepper if you need them
6. Serve with the Nan

Spicy Cabbage, Lentils & Nan

5 from 2 votes

What to make with a huge Savoy

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Resting time: 1 hour hr

Course:

Dinner

,

Lunch

,

Main Course

Cuisine:

Indian

Vegan

,

Vegetarian

Dairy Free

Servings: 2

Cost per portion 51p

Calories: 608kcal

Author: Thrifty Lesley

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Ingredients

• ▢ 100 g red lentils
• ▢ 1 stock cube
• ▢ 1 onion
• ▢ bit of garlic
• ▢ 250 g cabbage
• ▢ 2 tsps mustard seeds
• ▢ 1 tsp ground coriander
• ▢ 1 tsp turmeric
• ▢ pinch cayenne or a little chilli
• ▢ 1 tin tomatoes
• ▢ 2 tblsps veg oil

Nan

• ▢ 125 g self-raising flour
• ▢ pinch salt

Metric - US Customary

Instructions

Nan Bread

• ▢
  First of all, make the nan. These really need to rest for at least an
  hour to get that doughy nan texture. If you make and eat them straight
  away, they will still taste good, but they will be  more cakey.
• ▢
  Stir the flour and salt with enough water to make a soft dough and give
  it all a good knead if you like, you don’t really need to, I don’t
  usually bother. Place in an oiled bowl and leave to prove for an hour. 
  Punch down and divide into 2. Roll out into nan shapes.
• ▢
  When you are ready to eat, pre-heat grill to high and place each nan on the grill pan and grill until it puffs and there are some brown spots. No need to turn over. Brush with a bit of spread or butter if you have it and serve straight away.
• ▢
  I make these nan with milk in the Chole recipe, but have found that water is just fine

Spicy Cabbage

• ▢
  Simmer the lentils with the stock cube in about 400ml water.
• ▢
  Meanwhile, prepare the veg. Strip the cabbage leaves from their tough
  stalks and very finely chop the stalks. I had almost nothing to put in
  the compost pot.
• ▢
  Saute the onion, garlic and cabbage in the oil until the onion is
  transparent, add the spices and saute for several minutes until the tiny
  bits of stalk are softened.
• ▢
  Add the tin of tomatoes, breaking them up if they are whole ones and tip
  in the cooked lentils. Simmer until the veg are cooked and soft, keep
  the lid off if you need to reduce the liquid a bit. Add salt and pepper
  if you need them
• ▢
  Serve with the nan

Equipment Needed

mixing bowl

large mixing spoon

pan to fry in

small sharp knife

chopping board

Notes

Makes 2 extremely generous servings. If you don’t want that much, will keep well for the next day when you could have it with cous cous, rice or perhaps some potato

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Nutrition

Nutrition Facts

Spicy Cabbage, Lentils & Nan

Amount per Serving

Calories

608

% Daily Value*

Fat

 

18

g

28

%

Saturated Fat

 

12

g

75

%

Cholesterol

 

1

mg

0

%

Sodium

 

510

mg

22

%

Potassium

 

883

mg

25

%

Carbohydrates

 

90

g

30

%

Fiber

 

22

g

92

%

Sugar

 

8

g

9

%

Protein

 

24

g

48

%

Vitamin A

 

123

IU

2

%

Vitamin C

 

52

mg

63

%

Calcium

 

115

mg

12

%

Iron

 

6

mg

33

%

* Percent Daily Values are based on a 2000 calorie diet.

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