Stuffed Savoy Cabbage Tart with Quinoa and Lentils

Name: Stuffed Savoy Cabbage Tart with Quinoa and Lentils
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Cuisine: France
Ingredients: 1 large savoy cabbage; 150 g of quinoa; 100 g of red lentils; 1 onions (medium); 2 cloves of garlic; 2 carrots (medium); 70 g of tomato paste; 400 g of crushed tomatoes (canned); 500 ml of vegetable broth; 3 tbsp of olive oil; 1 pinch of salt; 1 pinch of pepper; 1 tsp of herbes de Provence; 2 tbsp of parsley (fresh, chopped)

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A generous Savoy cabbage tart filled with a flavorful stew of quinoa and lentils, a comforting and nutritious dish.

Total time: 1 h 30
Prep: 40 min
Cook: 50 min
Difficulty: Medium
Per person: €1.25

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Scallop Carpaccio with Citrus

15 minEasy

For dessert

Chocolate Truffles

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To drink

5.0

Lavender Lemonade

5 minEasy

Nutrition facts

per serving · estimate

400kcal

Protein20 g22%
Carbs50 g54%
Fat10 g24%
Fiber6 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For easier unmolding, you can line your pan with parchment paper before arranging the cabbage leaves. Serve this tart with a light tomato sauce or a drizzle of balsamic vinegar to bring out the flavors.

Freezing : Can you freeze this recipe?

Yes

Freezes very well, up to 3 months in airtight containers or wrapped in plastic wrap.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

The filling and the whole tart can be prepared the day before and kept refrigerated.

Reheating : How do you reheat it?

Reheat for 15-20 min in the oven at 160-180°C to bring back the crispness of the crust. Microwave is possible but softens the crust.

Variations

Sprinkle with chopped fresh parsley before serving.
Let the cabbage leaves hang over the edge of the pan to fold over and close the tart.
Season the filling with herbes de Provence.

Mistakes to avoid

Forgetting to cool the leaves in ice water after blanching.
Cutting the simmering short: allow 20 to 25 minutes, until the liquid is absorbed.
Serving straight from the oven: let it rest for a few minutes.

Frequently asked questions

Comment préparer les feuilles de chou ?

Gently remove the large leaves from the Savoy cabbage, blanch them for 5 minutes in salted boiling water, plunge them into ice water, then drain them before lining the pan.

Comment préparer la garniture quinoa-lentilles ?

Sauté the onion, garlic, and carrots in the olive oil, add the rinsed quinoa and lentils, the tomato paste, tomatoes, broth, and herbs, then let simmer covered for 20 to 25 minutes.

Comment monter la tarte ?

Line a pan with half of the cabbage leaves, letting them hang over the edge, pour in the filling, then fold over the remaining leaves to close before baking for 25 to 30 minutes at 180 °C.

Cette tarte est-elle végétarienne ?

Yes, it contains no meat or fish: the quinoa and red lentils provide the protein, along with vegetable broth and vegetables sautéed in olive oil.