Ingredients
- 1 small green cabbage, cut into 8 wedges through the core
- 1 x 400g tin brown lentils, drained, rinsed, and patted dry
- 3 tablespoons olive oil
- 2 teaspoons Chooki's Vinegar Chicken Salt
- 1 teaspoon garlic powder
- 1 tablespoon apple cider vinegar
- 1/2 cup flat-leaf parsley, roughly chopped
- 1 lemon, cut into wedges
Difficulty: Easy | Prep: 10 min | Cook: 35 min | Total: 45 min | Serves: 4 | Dietary: Gluten-Free, Vegan
Roasted cabbage goes sweet at the edges, so a sharp hit of Chooki's Vinegar Chicken Salt makes it feel a bit chip-shop without turning dinner into a deep fryer job. The lentils crisp up in the tray and give you little salty crunchy bits in every forkful.
- 1 small green cabbage, cut into 8 wedges through the core
- 1 x 400g tin brown lentils, drained, rinsed, and patted dry
- 3 tablespoons olive oil
- 2 teaspoons Chooki's Vinegar Chicken Salt
- 1 teaspoon garlic powder
- 1 tablespoon apple cider vinegar
- 1/2 cup flat-leaf parsley, roughly chopped
- 1 lemon, cut into wedges
Step 1: Prep the Tray
Heat the oven to 220C fan-forced. Spread the cabbage wedges and lentils over a large roasting tray, then rub everything with the olive oil, Chooki's Vinegar Chicken Salt, and garlic powder. Keep the cabbage cut-side down so it browns properly.
Step 2: Roast Until Crisp
Roast for 25 minutes, then turn the cabbage wedges and stir the lentils around the tray. Roast for another 8 to 10 minutes, until the cabbage has charred edges and the lentils are crisp in the oily bits.
Step 3: Finish Sharp
Splash the apple cider vinegar over the hot tray, scatter over the parsley, and serve with lemon wedges. Scoop up the lentils from the bottom of the tray because that is where the best salty crunch lands.
Tip: Pat the lentils dry before roasting. Wet lentils steam, dry lentils crisp.
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