Italian Cabbage and Lentils

Step 1: Prepare the Oven and Potatoes

1. Preheat the Oven
   Heat the oven to 200C/180C fan/gas 6.

2. Blanch the Potatoes
   Bring a large pan of water to a boil. Add the baby new potatoes and blanch for 10-12 minutes until tender. Drain and set aside to cool.

Step 2: Roast the Cabbage

3. Prepare the Cabbage
   In a bowl, mix the olive oil and crushed garlic. Rub this mixture all over the cabbage wedges and season with salt and pepper.

4. Roast the Cabbage
   Spread the cabbage wedges out on a large baking tray and roast in the oven on the top shelf for 15 minutes.

Step 3: Prepare the Potatoes for Roasting

5. Crush the Potatoes
   Once the cabbage has roasted for 15 minutes, place the blanched potatoes onto another baking tray. Gently crush each potato with the back of a spoon or a masher, so they split open slightly.

6. Season the Potatoes
   Drizzle the crushed potatoes with olive oil, season with salt and pepper, and stir in the lemon zest.

Step 4: Combine Everything for Roasting

7. Roast Both Dishes
   After the cabbage has roasted for 15 minutes, place the tray of crushed potatoes on the top shelf of the oven and move the cabbage to the bottom. Roast for an additional 45 minutes, turning both the cabbage and potatoes halfway through.

Step 5: Cook the Lentils

8. Sauté Onions and Celery
   While the cabbage and potatoes are roasting, heat olive oil in a medium saucepan over medium heat. Add the chopped onions and celery, frying for about 10-15 minutes until soft and translucent.

9. Add the Lentils and Other Ingredients
   Stir in the red lentils, chopped tomatoes, 450ml water, vegetable stock cubes, tomato purée, and red wine vinegar. Bring the mixture to a boil.

10. Simmer the Lentils
    Reduce heat and let the lentils simmer uncovered for 30-35 minutes, stirring occasionally until soft. If the mixture becomes too dry, add a splash of water. Stir in the chopped basil and an extra 50ml boiling water to loosen the lentils. Season to taste.

Step 6: Make the Pangrattato

11. Toast the Pangrattato
    In a large frying pan, heat olive oil over medium heat. Add crushed garlic and chilli flakes, frying for 30 seconds. Add the breadcrumbs and toast until golden and crunchy.

12. Add Lemon Zest and Olives
    Stir in the lemon zest and chopped Kalamata olives. Fry for another 3 minutes, then set aside to cool.

Step 7: Serve the Dish

13. Plate Up
    Spoon the lentils onto each plate. Top with a roasted cabbage wedge and sprinkle with the pangrattato. Garnish with extra basil leaves.

14. Serve the Potatoes
    Serve the roasted baby new potatoes on the side for a complete meal.

Tip for Pangrattato

Using pangrattato (Italian for breadcrumbs) adds texture and flavor. Feel free to experiment by adding blitzed nuts or different herbs and spices to customize your dish!