Sort ingredients
deedles
QR Code
Listen
Pdf
Preheat the oven to 350 degrees.
Cut the napa cabbage in quarters and then the quarters in half - you'll end up with 8 shorter wedges of cabbage (see notes).
Heat the avocado oil in an oven-safe stock pot or cast iron skillet over medium-high heat. Add as many wedges that will fit in the bottom of the pan and cook until charred on both sides (approx. 2-3 minutes per side). Remove from the stock pot and repeat with the remaining cabbage until it is all charred.
Heat the sesame oil in the empty stock pot over medium heat. Add the onion, garlic, red curry paste & ginger powder and cook down for 2-3 minutes, stirring frequently.
Add the lentils, coconut milk, broth & soy sauce and mix to combine. Taste and adjust the seasonings as needed. Add the cabbage wedges back to the pot and gently press them into the liquid. Bring to a gentle simmer, cover and place in the oven for 30 minutes. Remove the lid and cook for another 30 minutes.
Remove from the oven, top with cilantro and serve with rice.