Tomato-Braised Cabbage Rice with Lentils
Another incredibly delicious and comforting cabbage rice dish has come out of our
kitchen—richly tomato-flavored, with sweet winter cabbages softening in the pot
alongside Voion lentils. It brings to mind a traditional braised dish or ragout, almost
always served with a generous spoonful of yogurt. This is yet another cabbage rice
recipe added to our list of favorites, reminding us why we love this dish so much and
making us
want to cook it again and again.
- Servings: 4
- Prep Time: 10-15 minutes
- Cooking Time: 50-55 minutes
- Resting Time: 10 minutes
- Storage: Keeps in the fridge for 2-3 days
Ingredients
- 150g Voion lentils (raw)
- 50g Voion glase rice
- 1 white onion, finely chopped
- 2 tbsp smoked or sweet paprika
- ½ tsp garlic powder or 1 garlic clove, grated
- 3 tbsp tomato paste
- ½ tsp dried thyme
- 1 tbsp soy sauce
- 1 tsp apple cider vinegar
- ½ white cabbage, roughly chopped
- 500g lightly concentrated tomato juice
- 500ml hot vegetable broth
- ½ bunch fresh dill, finely chopped
- Olive oil
- salt & freshly ground pepper
For Serving
Yogurt of choice
Execution Method
1) Prepare the lentils. Fill a pot with water, add the Voion lentils, and bring to a boil. Let them cook for 10 minutes, then drain and set aside.
2) Sauté the base. In a wide pot, heat 2 tbsp of olive oil. Once hot, add the onion and sauté for 4-5 minutes until softened. Add the paprika, tomato
paste, garlic, and thyme, then sauté for another 1-2 minutes, scraping the bottom of the pot with a wooden spoon. Deglaze with soy sauce and apple
cider vinegar.
3) Add the cabbage. Stir in the chopped cabbage, season with salt and pepper, and sauté for about 5 minutes until it softens and reduces in volume.
Add a little more olive oil if needed.
4) Combine ingredients. Add the lentils and Voion rice, sauté for another 1-2 minutes, then pour in the tomato juice and hot vegetable broth.
Lower the heat, cover with a lid, and let it simmer for 40-50 minutes. Add more broth if necessary.
Finish the dish. While the mixture is still juicy, remove from heat, stir in the fresh dill and a drizzle of olive oil, then cover and let it rest for 10 minutes.
6) Serve. Enjoy with a spoonful of yogurt, freshly ground black pepper, and a touch of olive oil.
