Italian-style roast cabbage wedges with tomato lentils

Name: Italian-style roast cabbage wedges with tomato lentils
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: European, Italian, Mediterranean
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

Instructions

Prep:30minCook:1h 15min

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

Updated at: Fri, 09 Jan 2026 00:13:11 GMT