Red Cabbage Gratin - adapted from BBC GOOD FOOD website
Ingredients
30g Red lentils
⅓ Red cabbage, about 375g/13oz shredded
For the tomato sauce
1 onion, chopped
1 garlic clove, chopped
1 red pepper, seeded and cut into postage stamp-sized squares
1 Celery Stick, chopped
1 tsp ground coriander
2 generous sprigs thyme
400g can chopped tomatoes
1 tbsp tomato purée
leaves from 1 large sprig basil, roughly torn up
Method
1 Pre-heat the oven to 200C/Gas 6/fan 180C. Cook the lentils in boiling unsalted water for about 15 minutes until just tender, then drain.
2. Cook the onion, garlic and red pepper, celery until soft. Add the ground coriander and thyme, and stir for 30 seconds or so. Now tip in the tomatoes, tomato purée and season with pepper. Leave to simmer to a thick sauce, stirring occasionally, for about 15- 20 minutes. Check seasoning, take out the thyme and stir in the basil.
3. Meanwhile, cook the cabbage in a steamer for about 3-4 minutes, until just tender. Drain, and run under the cold tap, then drain thoroughly again. Mix the cabbage and lentils with the tomato sauce, and spoon into a glass ovenproof dish.
4. Bake for 20-30 minutes until sizzling and patched appetisingly with brown.
I topped it with courgette that had been thinly sliced.
Served with broccoli, mushrooms and carrot slices.
⅓ Red cabbage, about 375g/13oz shredded
For the tomato sauce
1 onion, chopped
1 garlic clove, chopped
1 red pepper, seeded and cut into postage stamp-sized squares
1 Celery Stick, chopped
1 tsp ground coriander
2 generous sprigs thyme
400g can chopped tomatoes
1 tbsp tomato purée
leaves from 1 large sprig basil, roughly torn up
Method
1 Pre-heat the oven to 200C/Gas 6/fan 180C. Cook the lentils in boiling unsalted water for about 15 minutes until just tender, then drain.
2. Cook the onion, garlic and red pepper, celery until soft. Add the ground coriander and thyme, and stir for 30 seconds or so. Now tip in the tomatoes, tomato purée and season with pepper. Leave to simmer to a thick sauce, stirring occasionally, for about 15- 20 minutes. Check seasoning, take out the thyme and stir in the basil.
3. Meanwhile, cook the cabbage in a steamer for about 3-4 minutes, until just tender. Drain, and run under the cold tap, then drain thoroughly again. Mix the cabbage and lentils with the tomato sauce, and spoon into a glass ovenproof dish.
4. Bake for 20-30 minutes until sizzling and patched appetisingly with brown.
I topped it with courgette that had been thinly sliced.
Served with broccoli, mushrooms and carrot slices.
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| Leftovers for my lunch the following day (Friday 21st Feb 2014) |
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