Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A rich bolognese stretched with red lentils, served on soft ribbons of cabbage instead of pasta.
Equipment: Large pan; second pan for the cabbage
Measures and names
Ingredients
- 500 g beef mince (ground beef)
- 75 g dried red lentils, rinsed
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 400 g tin of chopped tomatoes
- 2 tsp dried mixed herbs
- 400 ml beef stock, from a cube
- 1 white or sweetheart cabbage, cut into thin ribbons
- Salt and black pepper
Method
- Brown the mince in a large pan for 6-8 minutes. Add the onion and cook for 5 minutes, then the garlic for 1 minute.
- Add the lentils, tomatoes, herbs and stock. Simmer for 25 minutes, stirring now and then, until the lentils have melted into a thick sauce.
- About 5 minutes before the end, boil or steam the cabbage ribbons for 3-4 minutes until just tender, then drain well.
- Season the sauce and serve it on the cabbage.
Swaps and tips
The red lentils disappear into the sauce, so even fussy eaters won't spot them. Cut the cabbage into long, thin strips so it twirls like pasta.
Easy variations
- Use pork or turkey mince
- Serve on courgetti or spinach instead of cabbage
- Add a grated carrot or chopped mushrooms to the sauce
- Top with grated cheddar
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 33 g | 24 g | 9 g | 22 g | 470 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
