Roasted cabbage steaks with lentils and Apetina cubes in olive oil

  • Cook: 35 min
  • Servings: 2


  • 1 small garlic
  • 5 tbsp extra virgin olive oil
  • 2 tbsp honey
  • 2 tsp apple cider vinegar
  • 1 red cabbage
  • 30 g pine nuts
  • 1 bunch flat-leaf parsley
  • 150 g cherry tomatoes
  • 300 g green lentils from a can
  • 75 g Apetina® Classic cubes in brine

Who said healthy couldn't be delicious? Yup, we're about to squeeze every inch of savoury goodness out of your cabbage with this recipe. Intense, fresh and completely amazing.

Preheat the oven to 200 degrees Celsius. Peel the garlic and crush into a paste. Mix with the olive oil, honey and vinegar, and season to taste with salt and pepper. Remove the outer leaves of the cabbage and cut the cabbage into 6-8 even wedges. Spread on a baking tray with baking paper and evenly distribute the dressing over the cabbage. Roast the cabbage approximately 30 minutes, or until cooked through and golden brown from the outside.

In the meantime, preheat a small frying pan and roast the pine nuts until they start to color. Set aside. Finely cut the leaves of the parsley and cut the cherry tomatoes into quarters. Rinse and drain the lentils. Mix with the tomatoes and parsley.

Remove the cabbage steaks from the oven and place on two plates. Top with the lentil salad and Apetina Cubes in Brine Original. Garnish with pine nuts.


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