Thanksgiving Lentil Stuffing topped on Braised Cabbage
Serves: 4
  • 1 Tbs coconut oil
  • 2 cloves of garlic, minced
  • ¼ cup purple onion, chopped
  • 1 cup of celery, chopped
  • 1 cup of leek root, chopped
  • 1½ cups of carrots, diced
  • 1½ cups of brown mushrooms, sliced
  • 1 Tbs. fresh rosemary, minced (or 1 tsp dried)
  • 1 Tbs. fresh thyme (or 1 tsp dried)
  • 1 Tbs. fresh sage, minced (or 1 tsp dried)
  • 1 cup of red lentils, soaked overnight and rinsed
  • 4 cups of low-sodium or homemade vegetable broth
  • Sea salt, to taste
  • White pepper, to taste
  • Braised cabbage:
  • 1 head of purple cabbage, cored and leaves carefully separated
  • 1 tsp coconut oil
  • 2 cloves of diced garlic
  • 1 yellow onion, diced
  • 1 tsp rosemary
  • 1 shredded purple cabbage
  • 1½ cups of low-sodium or homemade vegetable broth
  • 3 Tbs apple cider vinegar
  1. Heat the coconut oil to a pot and add the garlic, cooking for a few moments. Add the purple onion next, and cook for a few more moments, then add the rest of the veggies and continue cooking. Throw in the herbs. Add a bit more water as needed, to keep everything cooking. Add the cup of lentils and four cups of vegetable broth, and cook on a slightly lower heat until the lentils are soft (40-45 minutes). Add salt and white pepper to taste.
  2. Meanwhile, while the lentils are cooking, in another pot start to work on the braised cabbage. Add the coconut oil and cook the garlic. Add the yellow onion, and keep cooking. Add a little water or coconut oil if you need. Add the rosemary. Add the cabbage leaves, then add the vegetable broth and apple cider vinegar and cook until the purple cabbage has softened.
  3. Place the braised cabbage on a plate (at least 2-3 leaves) and add a generous serving of the lentil and veggie mixture on top. Enjoy!
Recipe by Solluna by Kimberly Snyder at