Roast Cabbage Leaves with Lentils & Sage

Cooking time
Serves2-4 people
Vegetarians Gluten-free diets
Roast Cabbage Leaves with Lentils & Sage

Quick and easy. This one-pan dish makes the most of mid-winter cabbages. Roast till tender and crisp at the edges. Top with garlicky lentils, crispy sage and shavings of cheese. A great veggie meal. Or serve as a side dish to share.


  • 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
  • Shavings of sheep's cheese, to serve (optional)

Prep: 10 mins | Cook: 20 mins

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1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Quarter the cabbage. Slice out the woody core (save it for a salad – try it thinly sliced and tossed in with a mix of herbs, leaves and a tangy dressing). Separate the leaves of the cabbage and arrange on the baking tray. Drizzle over 1 tbsp olive oil and season with a good pinch of salt and pepper.
2. Slide into the oven and roast for 10 mins or till tender and starting to crisp around the edges.
3. 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.
4. 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.
5. 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.
6. Take the cabbage and lentils out of the oven. Drizzle over the dressing. Top with shavings of 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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