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Savoy Cabbage with Lentils

The wrinkly leaves of savoy cabbage give this lentil dish an interesting texture. You can make it with regular cabbage, too. Serve as part of a buffet or over any cooked whole grains.

2 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
5 cups bouillon
1 cup orange lentils
1 head savoy cabbage
1 28-ounce can plum tomatoes, undrained
1 tablespoon whole mustard seeds
1 teaspoon ground coriander
1 teaspoon tumeric
pinch cayenne, or to taste
Juice of one lemon
Cooked brown rice, barley or whole grains (optional)

Heat the olive oil in a large pot; stir in the onions and garlic and cook until softened, about 5 minutes. Add the bouillon and lentils. Bring to a boil, reduce the heat and simmer for 10 minutes.

Meanwhile, cut the head of cabbage into quarters; cut off and discard the tough part of the core. Cut each quarter crosswise into thin strips.

Add the cabbage, tomatoes and spices to the lentil mixture; return to boiling, the reduce the heat and simmer until the lentils and cabbage are tender, about 15-20 minutes. Stir in the lemon juice. Serve over cooked whole grains if desired.

6-8 servings

June 7th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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