Italian-Style Roast Cabbage Wedges with Tomato Lentils

Are you looking for a hearty, plant-based dish that brings Mediterranean flavors to your table? These Italian-style roast cabbage wedges with tomato lentils transform simple ingredients into a memorable meal that’s both nutritious and satisfying.

Perfect as a main course or impressive side dish, this recipe celebrates the humble cabbage by roasting it until caramelized and tender, then pairing it with protein-rich lentils in a flavorful tomato sauce.

Table Of Contents show

Recipe Information

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Difficulty: Medium

Nutrition Information (per serving)

Nutrient	Amount
Calories	310
Protein	15g
Carbohydrates	42g
Fiber	14g
Fat	8g
Saturated Fat	1g
Sodium	580mg
Potassium	890mg
Iron	5mg
Vitamin C	85mg

Italian-Style Roast Cabbage Wedges with Tomato Lentils recipe

More Vegan Recipes:

Ingredients

For the Roast Cabbage:

1 medium green cabbage (about 2 pounds)
3 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional)
3 cloves garlic, minced
Salt and freshly ground black pepper to taste

For the Tomato Lentils:

1 cup dried green or brown lentils, rinsed and drained
2 tablespoons olive oil
1 medium onion, finely chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 tablespoon tomato paste
1 can (14 oz) crushed tomatoes
2 cups vegetable broth
1 bay leaf
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 cup fresh parsley, chopped
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper to taste

For Serving:

1/4 cup freshly grated Parmesan cheese (optional – omit for vegan version)
Fresh basil leaves
Extra virgin olive oil for drizzling

Instructions

Preparing the Cabbage:

Preheat your oven to 425°F (220°C).
Remove any damaged outer leaves from the cabbage and cut it into 8 equal wedges, keeping the core intact to hold each wedge together.
Place the wedges on a large baking sheet, making sure they don’t overlap.
In a small bowl, mix the olive oil, dried oregano, dried basil, red pepper flakes (if using), and minced garlic.
Brush this mixture generously over both sides of each cabbage wedge. Season with salt and pepper.
Roast in the preheated oven for 25-30 minutes, carefully flipping the wedges halfway through, until they are caramelized on the edges and tender.

Preparing the Tomato Lentils:

While the cabbage is roasting, start preparing the lentils. In a large saucepan, heat the olive oil over medium heat.
Add the onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables start to soften.
Add the minced garlic and cook for another minute until fragrant.
Stir in the tomato paste and cook for 1-2 minutes, letting it slightly caramelize.
Add the lentils, crushed tomatoes, vegetable broth, bay leaf, oregano, basil, and thyme. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer, partially covered, for about 25-30 minutes, or until the lentils are tender but not mushy. Check occasionally and add a little more broth if needed.
Once the lentils are cooked, remove the bay leaf and stir in the chopped parsley and balsamic vinegar.
Season with salt and pepper to taste.

Serving:

To serve, spoon a generous amount of the tomato lentils onto each plate.
Place 1-2 roasted cabbage wedges on top.
Sprinkle with freshly grated Parmesan cheese (if using) and garnish with fresh basil leaves.
Drizzle with a little extra virgin olive oil and serve hot.

Recipe Notes

Make sure to choose a firm, heavy cabbage with tight leaves for the best results.
Don’t worry if the outer edges of the cabbage get very dark – this caramelization adds wonderful flavor.
The lentil mixture can be made a day ahead and reheated before serving, which actually improves the flavor.
For a spicier version, increase the amount of red pepper flakes or add a finely chopped fresh chili to the lentils.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This dish pairs wonderfully with crusty Italian bread or a simple green salad.

Health Benefits

This Italian-style cabbage and lentil dish combines nutritional powerhouses for a meal that’s as healthful as it is delicious:

Cabbage is rich in vitamin C and K, and contains compounds that may help reduce inflammation.
Lentils provide plant-based protein, fiber, and essential minerals like iron and potassium.
Tomatoes contain lycopene, an antioxidant linked to heart health and cancer prevention.
Olive oil adds heart-healthy monounsaturated fats and polyphenols.
The herbs and spices contribute additional antioxidants and anti-inflammatory compounds.

Enjoy this Mediterranean-inspired meal as part of a balanced diet for both flavor and nutrition!

While many home cooks overlook cabbage as merely a slaw ingredient, this recipe elevates it to star status. The roasting process brings out its natural sweetness while creating crispy, caramelized edges that contrast beautifully with the tender interior.

When paired with protein-packed lentils simmered in a rich tomato sauce infused with Italian herbs, you create a complete meal that’s as nourishing as it is flavorful.

The Magic of Roasted Cabbage

Cabbage undergoes a remarkable transformation when roasted. Unlike boiled or steamed cabbage, which can become soggy and develop a strong smell, roasted cabbage turns sweet and nutty with delightfully crispy edges.

The key is cutting it into thick wedges, which allows the outer layers to caramelize while the inner layers become tender and juicy.

This cooking method also preserves more nutrients than boiling, making it not just tastier but healthier too. The addition of Italian herbs and garlic infuses the cabbage with Mediterranean flavors that complement the tomato lentils perfectly.

Lentils: The Nutritional Powerhouse

Lentils are a staple in Italian cuisine, particularly in regions like Umbria and Tuscany, where they feature in many traditional dishes. Beyond their cultural significance, lentils offer impressive nutritional benefits.

They’re packed with plant-based protein, fiber, iron, and folate, making them an excellent option for vegetarians and health-conscious eaters.

In this recipe, green or brown lentils are ideal as they hold their shape when cooked while absorbing the flavors of the aromatic tomato sauce. The combination of lentils with vegetables creates a complete protein source that makes this dish satisfying enough to serve as a main course.

The Perfect Tomato Sauce Base

The tomato sauce that brings these lentils to life starts with the Italian soffritto – a flavorful base of sautéed onions, carrots, and celery that forms the foundation of countless Italian dishes.

Adding garlic, tomato paste, and crushed tomatoes creates depth of flavor, while the herbs – oregano, basil, and thyme – add authentic Italian character.

A splash of balsamic vinegar at the end brightens everything with a touch of acidity that balances the earthy lentils and sweet cabbage.

This sauce isn’t just delicious; it’s packed with lycopene from the tomatoes, which has been linked to reduced risk of heart disease and certain cancers.

Make-Ahead and Serving Suggestions

One of the best aspects of this dish is how well it works for meal prep. The lentil mixture actually improves in flavor after a day in the refrigerator as the ingredients have time to meld.

You can prepare the lentils up to three days ahead and simply roast the cabbage just before serving for a quick weeknight dinner.

While delicious on its own, this dish pairs wonderfully with a variety of sides. Try serving it with:

Crusty whole-grain Italian bread for mopping up the sauce
A simple arugula salad dressed with lemon and olive oil
Creamy polenta for an extra comforting meal
Roasted garlic mashed potatoes for a more substantial dinner

Variations to Try

This versatile recipe can be adapted in several ways:

For a non-vegetarian version, add Italian sausage or pancetta to the lentil mixture
Substitute red cabbage for green for a different visual appeal and slightly sweeter flavor
Add fennel seeds to the herb mixture for an authentic Italian twist
Top with toasted pine nuts or breadcrumbs for added texture
Include a splash of white wine while cooking the lentils for additional complexity

Seasonal Adaptations

This dish shines during cooler months when cabbage is at its peak, but it can be enjoyed year-round with seasonal adjustments.

In summer, serve smaller portions as a side dish to grilled proteins, or add fresh cherry tomatoes to the lentils instead of canned. In winter, increase the red pepper flakes for a warming heat that takes the chill off.

With its perfect balance of comfort and nutrition, this Italian-style roasted cabbage with tomato lentils deserves a place in your regular meal rotation. Whether served for a weeknight dinner or as part of a special gathering, it offers a delicious way to incorporate more plant-based meals into your diet without sacrificing flavor or satisfaction.

🚀 Editor's Picks From Amazon For Our Readers