Lentil And Cashew Stuffed Cabbage Recipe

Name: Lentil And Cashew Stuffed Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 lb red lentils; 1/3 cup cashews, roughly chopped and toasted; 2 None onions, finely chopped; 1/2 lb full-fat cream cheese; 1 - 2 1/4 lb cabbage, leaves removed, 8 outer leaves separated from remaining inner leaves; 2 tbsp oil; 1 clove garlic, finely chopped; 1-2 tsp curry paste; 1 1/4 cup vegetable stock; 2 tsp cornstarch, mixed with a little water to make a slurry; 1 pinch sugar

Servings: persons

1/3 lb red lentils
1/3 cup cashews, roughly chopped and toasted
2 None onions, finely chopped
1/2 lb full-fat cream cheese
1 - 2 1/4 lb cabbage, leaves removed, 8 outer leaves separated from remaining inner leaves
2 tbsp oil
1 clove garlic, finely chopped
1-2 tsp curry paste
1 1/4 cup vegetable stock
2 tsp cornstarch, mixed with a little water to make a slurry
1 pinch sugar

1
For the stuffed cabbage, cook the lentils according to the package instructions, drain, rinse under cold water and drain again. Mix the lentils, cashews, 1/2 the onions and 1/4 lb cream cheese. Season.
2
Blanch the 8 outer cabbage leaves in boiling salted water for 3-4 mins. Drain, allow to cool then cut out the tough stalk so that the leaves lie flat. Cut in 1/2. Place 1-2 tsp lentil mixture onto one end of each cabbage leaf. Carefully roll the leaf up, ensuring that the mixture is contained within it and secure with a toothpick. Heat the oil in a frying pan and saute the stuffed cabbage until lightly browned then set aside.
3
Add the garlic, remaining onion and curry paste to the pan and saute briskly. Add the stock, bring to a boil then add the rest of the cream cheese, stirring. Return the stuffed cabbage to the pan, cover and simmer for 5-6 mins. Add the cornstarch slurry and stir until thickened. Adjust the seasoning and add a pinch of sugar to taste.
4
Meanwhile, boil the smaller cabbage leaves in salted water and drain. Serve the stuffed cabbage with the sauce and boiled cabbage.

436

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/3 lb red lentils, 1/3 cup cashews, roughly chopped and toasted, 2 None onions, finely chopped, 1/2 lb full-fat cream cheese, and more.

Yes, Lentil And Cashew Stuffed Cabbage falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lentil And Cashew Stuffed Cabbage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions