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Pointed cabbage steak with lentil cream

Super tasty, easy to prepare, takes a little time.


1. Vegetarian steak:

1 small pointed cabbage cut into 2 cm thick slices

a) Olive oil, salt, garlic, pepper, herbs de Provence

2. Lens cream

Red lentils

Beluga lentils (I use red lentils, which become creamy, and beluga lentils, which still retain a bit of bite, but any other type of lentils will also work)

Diced potatoes

Cut Onions


Vegetable broth


Red curry paste



Paste the pointed cabbage (I also put pak choi in the dish as an alternative to the cabbage) on both sides with the ingredients from 1a) and bake in an ovenproof dish in a preheated oven at 300 grad fahrenheit for 20 minutes. After 20 minutes, turn off the oven and leave it to rest for another 40-50 minutes with the door closed.

Pour oil into a pot, add onions, garlic, potatoes and lentils and sauté briefly. Pour in the broth, season and simmer gently until a creamy consistency is formed.

Be careful! The mixture can easily settle at the bottom, so always stir well and keep adding broth. My little lentils take 45 minutes to be creamy.

Finally stir in the parsley.

Arrange and enjoy!

Enjoy your meal!


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