Meatball, Cabbage and Lentil Casserole
Meatball, Cabbage and Lentil Casserole



  • 1 tbsp oil
  • 350g beef or lamb meatballs
  • 1 chopped onion
  • 1 crushed garlic clove
  • 1 tsp smoked paprika
  • 400g chopped tomatoes with herbs
  • 1 tbsp grated parmesan
  • 500ml beef stock
  • 120g dried green lentils
  • Chopped parsley
  • ¼ Savoy cabbage, shredded
  • 1 sliced courgette
  • Fry the meatballs in the oil for about 10 mins to brown all over, then remove from the pan and set aside. Toss the onion, paprika and garlic into the pan and cook for 5 mins to soften the onion, then return the meatballs to the pan with the stock, tomatoes, lentils and parmesan.
  • Boil for 10 mins to thicken the sauce, then simmer - covered - for 20 mins to soften the lentils. Stir in the cabbage, courgettes and some chopped parsley, then season and cook for 10 mins. Serve with more parsley scattered over the top.
1 hr
4 serving

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