Recipe description
June 22, 2026
Potato red cabbage casserole with lentils
Potato cabbage lentil bake supports gentle digestion and fiber.
High Fiber
Protein Rich
Plant Based
93%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from lentils, potatoes, and red cabbage.
- Colorful plant foods provide polyphenols and dietary diversity.
- Balanced plant-based protein with slow-release carbohydrates.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Potato
4
piece
Cabbage, red
1
bowl
Red lentils
1
cup
Onion
1
piece
Garlic
2
piece
Oil, olive
2
tablespoon
Tomato, paste
1
tablespoon
Vegetable broth
2
cup
Bay leaf
1
piece
Thyme
1
teaspoon
Paprika powder
1
teaspoon
Salt
1
teaspoon
Black pepper
0.5
teaspoon
Instructions
1
Preheat your oven to 375°F (190°C).
2
Peel and chop the potatoes into cubes.
3
Finely slice the onion and garlic.
4
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
5
Add the chopped potatoes and sauté for another 5 minutes.
6
Stir in the lentils, red cabbage, vegetable broth, salt, and black pepper.
7
Transfer the mixture to a baking dish and cover with foil.
8
Bake in the preheated oven for 30 minutes, then remove the foil and bake for an additional 15 minutes until golden brown.
9
Let it cool slightly before serving.
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Nutrition
380 kcal
Calories
15 g
Protein
56 g
Carbohydrates
12 g
Fiber
6 g
Sugar
9 g
Fat
1 g
Saturated fat
0.9 g
Salt
FAQ
Is this casserole suitable for vegetarians/vegans?
Yes—it's plant-based. Use vegetable stock and skip dairy to keep it vegan.
Is it gluten-free?
Yes—the main ingredients are naturally gluten-free. Just check that any stock or seasonings are gluten-free.
How many servings does it make?
Typically about 4 servings; adjust for portion size.
Can I make it ahead or freeze it?
Yes. You can assemble and refrigerate before baking, or bake and chill; it freezes well after cooling.
How should I store leftovers?
Cool, then refrigerate in an airtight container for 3–4 days; reheat gently.
How long does it take to cook?
Prep about 15–20 minutes; bake 40–55 minutes; total about 60–75 minutes.
Can I substitute ingredients if needed?
For dairy-free, use oil; you can swap red cabbage for green or Savoy and adjust cooking time.
What spices or toppings go with it?
A pinch of cumin and smoked paprika; pepper; finish with parsley or a squeeze of lemon.
Is this good for meal prep or leftovers?
Yes—it reheats well and is great for meal prep.
Can I adapt this for different diets?
Yes—it's naturally plant-based; adjust salt, spice, and liquids to taste.
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