Cabbage Steaks with Lentils, Lemon Yogurt and Crispy Onion

Roasted Cabbage with Fresh, Bright Accents

Green cabbage is often sliced into thin strips, but thick slices show just how well this vegetable handles high oven temperatures. Cut the cabbage into slices about 2½ centimeters thick, leaving a little of the core attached to help hold the leaves together. The outer leaves may come loose; simply roast them alongside the slices and take them out earlier if they darken first. The cabbage is ready when a knife slides easily through the core and the edges are deep brown.

A hot oven gives the cabbage roasted, slightly sweet flavors without needing to boil it first. Brush both sides with oil and arrange the slices with space between them on a baking sheet; otherwise, they’ll steam instead of browning. Green cabbage is available year-round and works well with this kind of preparation; firm, compact heads are best. If the cabbage is very large, use the slices from the middle and roast any loose pieces separately.

Green or Le Puy lentils hold their shape after cooking and give the dish some bite. For convenience, use canned or vacuum-packed lentils; rinse them and warm them briefly with cumin, coriander and a splash of water. Dried lentils work too, but cook them separately until tender according to the package directions and add salt only when they’re almost soft. The lentils are meant to be a savory base, not a purée, so keep them whole and moist.

Lemon yogurt brings the freshness the roasted cabbage needs. Full-fat yogurt makes a thicker sauce; Greek yogurt works too, but is often firmer and can be loosened with a small splash of water. For a plant-based version, you can use unsweetened soy yogurt. Zest only the yellow part of the lemon peel and taste the sauce before adding extra salt: yogurt and lemons vary in tartness.

The crispy onion adds a distinct crunch alongside the soft cabbage and lentils. Slice it thinly and fry over medium-low heat; heat that’s too high will quickly darken the outside while the slices are still limp. Drain them on paper towels and add the mint and chili oil just before serving, so their fresh and spicy notes remain distinct. Serve everything on a large platter, or divide the cabbage among plates and spoon the lentils alongside. Leftovers can be covered and refrigerated, then reheated thoroughly; store the yogurt and crispy onion separately so they keep their texture.