A delicious, healthy cabbage bake with puy lentils

I get so happy when I realise that a favourite food is also cheap and healthy.

Cabbage is really dirt cheap – and it reminds me of Finland. At school and at home we'd be served cabbage soup, cabbage rolls, cabbage stew... And yet, this recipe for a cabbage bake is maybe the most delicious cabbage I have ever eaten. Fun facts about how healthy cabbage is: it contains vitamins C and K, folate and cancer-preventing compounds sulforaphane, isothiocyanate and indoles.

Cabbage bake

200 ml whole grain Fair Trade rice
2 organic onions
1 organic garlic clove
1 litre vegetable stock (or water + 1 tbsp soy sauce)
200ml organic green puy lentils
700g cabbage (about half of a big head of cabbage)
250 ml oat or soy cream
Salt, white pepper, marjoram

Chop onions, garlic and cabbage. Boil the rice and the lentils in the vegetable stock for 20 minutes. Add the chopped cabbage and boil for another 10 minutes. Finally, toss in the chopped onion and garlic, then the cream and spices. Pour this over to a greased, ovenproof dish, like a lasagna pan, and bake for about an hour in 170°C.


  1. Hei, hyvä idea! Siis siinä oli riisiä, kaalta, sipulia, valkosipulia ja ---- linssejä (?)

    Jonakin päivänä kokeilen!


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