This Cabbage Fry Recipe with Potatoes and Canned Lentils is such an easy, quick, and comforting dish for these cold evenings. It is a vegan dish that is packed with flavor and totally salt free, thanks to the spices used.

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If you are looking for a super quick and easy dinner or lunch idea with a high nutrition content, this Cabbage Fry Recipe with Potatoes and Canned Lentils is for you!

In it, cabbage is sautéed in a bit of oil along with potatoes, lentils, onion, ginger, garlic, and spices.

This is a fuss-free cabbage recipe that is comforting and so tasty. It is a plant-based recipe that meat-eaters and vegetarians alike are sure to enjoy as it is packed with flavor and fiber (hello, canned lentils)!

This pan fried cabbage recipe can be served as a main dish. It can also be served as a side dish, paired with some baked tofu, chicken, fish, or pork chops.

What are the ingredients to make this Cabbage Fry Recipe with Potatoes and Canned Lentils?

In order for you to whip up this Cabbage Fry Recipe with Potatoes and Canned Lentils, all you need are the following 8 ingredients:

1. Cabbage
   For this recipe, I used green cabbage. From the corner grocery store to specialty ones, cabbage is available just about everywhere. A head of cabbage is a budget-friendly, nutrient-dense, and low-calorie vegetable, perfect for anyone watching their wallet and on a low calorie diet.
   
2. Potato
   What you see in that picture is what was labeled a basic “baking potato” at my local grocery store. You could also use a yellow potato or a red one. Depending on their size, you could use two of each.
   
3. Canned Lentils
   I used canned brown lentils in this recipe. They were a quick and easy option after they were drained and rinsed. If you are not fond of lentils, you could substitute canned chickpeas or canned black beans.
   
4. Onion
   A medium-sized yellow onion was all I had so I used that. But a red onion would do as well. If you do not want to spend time cutting (and crying) over an onion, then you can purchase containers of pre-cut onions that are sold in the produce section of most grocery stores. Fresh onion works so much better than onion powder in this.
   
5. Ginger
   Fresh ginger is preferred in this instead of powdered ginger. You can purchase pre-cut ginger from the produce section of most grocery stores.
   
6. Garlic
   Fresh garlic is a must for this recipe. Just like onion and ginger, you can find containers of pre-cut garlic that are sold in the produce section of most grocery stores.
   
7. Dak’s Blackened Spice Mix
   This spice blend is totally salt free and said to contain no MSG, nor any Preservatives or additives. This is available on Amazon.
   
8. Dak’s Original Red Spice Mix
   This blend is a combination of paprika and various spices that are downright delicious and add incredible flavor to anything it is used in. Hard to believe that it contains no salt! This is available on Amazon, too.

I also seasoned this dish with some black pepper and used some fresh parsley and red pepper flakes or green chili to garnish this dish.

This Recipe is Salt Free!

And, if you happen to be watching your salt intake, I did not use any salt in this recipe. And that is because my friend Katie introduced me to Dak’s Spices!

By the way, this is not a sponsored post. Katie sent me some Dak’s spices, and they worked so well in this recipe, I had to rave about them!

An Important Note about this recipe…
When making this recipe, you do not have to worry about the exact quantities of each item.

Variations

Cabbage:
If you want to use a 1/4 head of cabbage, then go right ahead.

Potatoes:
If you love potatoes and want more potatoes in this, indulge your love. Or, if you want to leave out the potatoes and use some leftover rice instead, go for it.

Lentils:
If you want fewer lentils (or dals) or want to use a canned bean instead, then go ahead with your substitution.

Dak’s Spices:
If you want to substitute the spices used, then I would suggest opting for a spice blend that includes 3 teaspoons coriander powder, 2 teaspoons smoked paprika,1/2 teaspoon turmeric, salt and black pepper to taste.

Serving variations:

I find it hard to make a cabbage dish look pretty. So sometimes, I add in more veggies like peas and red bell peppers to add some color and give this dish a bit more visual appeal.

Usually, I serve this dish garnished with parsley and red pepper flakes. Cilantro works as well. However, if you can get your hands on some curry leaves (which I usually find at stores like Cherians or the Dekalb Farmers Market here in GA), those curry leaves can make this dish so aromatic!

This recipe is as fun to make as it is enjoyable to eat. So, add walnuts for an extra crunch or shredded carrots for extra color.

Instructions

• Peel and dice the onion, ginger, and garlic.
• Add the oil to a large skillet and place it over medium heat, then add in the diced onion, ginger, and garlic and let them sauté for about 5 minutes.
• While the onion, ginger, garlic are sauteing, wash the potato and dice it into bite sized pieces.
• Add it to the pan and let it sauté about 6-7 minutes.
• While the potatoes are sauteing in the pan, remove the outer leaves of the cabbage and wash it. Then chop up 1/3 of the green cabbage.
• Drain the canned lentils and rinse them well.
• Then add the cabbage and canned lentils into the pan with the other ingredients.
• Add in the Dak’s spices too.
• Let cook for another 7-8 minutes or until the potatoes are tender.
• Serve garnished with chopped parsley and or red pepper flakes.

Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin.
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