Italian-style roast cabbage wedges with tomato lentils

"Roast cabbage for a veggie centrepiece, with crisp, caramelised leaves on the outside and a soft, sweet centre. Serve with our Italian-inspired lentils and golden roast new potatoes"
Prep time:
30 min
Cook time:
1 hr 15 min
Servings:
6 people

Health Score

High
Medium
Low
9.2 / 10
High score

Glycemic Index

Index
49
Low
Load
40
High

Nutrition per serving:

Calories658.79 kcal33%
Fat30.46 g44%
Carbs82.28 g32%
Sugars13.83 g15%
Protein20.27 g41%
Sodium773.26 mg39%
Fiber16.04 g57%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
49
Low
Glycemic Load
40
High

Ingredients

100ml extra virgin olive oil
4 garlic cloves , crushed
2 small winter green cabbages , outer leaves removed, each cut into 6 wedges
750g baby new potatoes
1 tbsp olive oil
2 lemons , zested
2 onions , finely chopped
2 celery stalks, finely chopped
250g red lentils
400g can chopped tomatoes
2 vegetable stock cubes
3 tbsp sundried tomato purée
1 tbsp red wine vinegar
small bunch of basil , finely chopped, plus a few whole leaves to serve
2 tbsp olive oil
1 garlic clove , crushed
½ -1 tsp chilli flakes
3 thick slices stale crusty bread or sourdough, crusts removed then blitzed into breadcrumbs (about 120g)
1 lemon , zested
100g Kalamata olives , pitted and roughly chopped

Directions

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