Braised Cabbage with Apple, Squash and Lentils with Tahini Dressing
Braised Cabbage can be a boring side dish, but by adding apples, squash and lentils it becomes a protein packed main dish. I like to serve it with my Lemon Tahini Dressing and brown rice.
Braised Cabbage Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium apples, peeled and chopped
- 1 tablespoon caraway seeds
- Salt and Pepper
- ½ head of purple cabbage, washed and thinly sliced
- 1 medium butternut squash, peeled, deseeded and chopped into 1 inch cubes
- 3 tablespoons good balsamic vinegar
- 2 cups vegetable broth
- 2 cups prepared lentils
Lemon Tahini Dressing Ingredients
- ¼ cup shallots, minced
- 1 tablespoon dijon
- 2 tablespoons tahini
- 3 tablespoons olive oil
- ½ lemon, juiced
- 1 tablespoon nutritional yeast
- Parsley for garnish
Step 1: Instructions for Braising the Cabbage
In a dutch oven or large pot, heat olive oil over medium heat. Add the onions and saute until softened, about 5 minutes. Add the garlic and saute for 2 minutes until fragrant. Add the apples, caraway seeds, cabbage, salt and pepper to taste. Cook for an additional few minutes stirring occasionally. Add the vinegar, stir and reduce the heat to medium low and simmer for 15 minutes. Add the lentils, stir to combine and continue to cook for another 5 minutes. Taste and adjust your seasonings.
Step 2: Instructions for the Lemon Tahini Dressing
Add the ingredients to a large mouth jar and blend using an immersion blender. If the dressing seems too thick add 1 tablespoon of water at a time until the dressing reaches the desired consistency.
Step 3: Instructions for Serving
Place a serving of brown rice at one side of your bowl and a serving of the braised cabbage and lentils on the other side. Drizzle with tahini lemon dressing and sprinkle with parsley. Enjoy!
