Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Cabbage, chopped | 440 g | Sweet, Astringent · Cooling |
 Carrot, diced | 160 g | Sweet, Bitter · Heating |
 Cooked brown lentils | 320 g | Astringent, Sweet · Cooling |
 Fresh thyme | 5 g | Pungent · Heating |
 Olive oil | 22 g | Sweet, Bitter, Astringent · Heating |
 Dried oregano | 3 g | Pungent, Bitter · Heating |
 Rock salt | 5 g | Salty · Cooling |
Step-by-Step Preparation
- Cut the chopped cabbage and diced carrot into even pieces and place them in a wide bowl.
- Add the olive oil, oregano, and rock salt; toss until every piece is lightly coated.
- Arrange the mixture in a shallow baking dish and distribute the cooked brown lentils and fresh thyme evenly.
- Bake until the vegetables are tender and the top is lightly browned without becoming dry.
- Rest for five minutes and serve warm.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original international vegetable-bake adaptation)
Cabbage Lentil Bake is baked until tender and served warm in a moderate portion. Vata: serve warm, cook until tender, and add a little ghee if the dish feels dry. Pitta: moderate chilies and sharp sourness, favoring coriander or fennel. Kapha: keep the portion light, reduce added fat, and favor ginger or black pepper.
USDA Nutrition Facts for Cabbage Lentil Bake
| Nutrient | Per 100g | Per Serving (1 serving (238g)) |
|---|---|---|
| Energy (Calories) | 158 kcal | 377 kcal |
| Protein | 9.1 g | 21.6 g |
| Total Carbohydrates | 25.8 g | 61.7 g |
| Dietary Fiber | 5.4 g | 12.9 g |
| Total Sugars | 3.0 g | 7.1 g |
| Total Fat | 2.8 g | 6.6 g |
| Calcium | 43.0 mg | 102.6 mg |
| Iron | 2.67 mg | 6.37 mg |
| Magnesium | 25.0 mg | 59.6 mg |
| Phosphorus | 113.0 mg | 269.8 mg |
| Potassium | 366 mg | 874 mg |
| Sodium | 225 mg | 537 mg |
| Zinc | 1.24 mg | 2.95 mg |
| Copper | 0.27 mg | 0.65 mg |
| Manganese | 0.59 mg | 1.41 mg |
| Selenium | 0.2 µg | 0.5 µg |
| Vitamin C | 20.2 mg | 48.2 mg |
| Vitamin A (RAE) | 144.4 µg | 344.7 µg |
| Vitamin E | 2.27 mg | 5.42 mg |
| Vitamin K | 42.2 µg | 100.9 µg |
| Thiamin (Vitamin B1) | 0.33 mg | 0.79 mg |
| Riboflavin (Vitamin B2) | 0.10 mg | 0.25 mg |
| Niacin (Vitamin B3) | 1.17 mg | 2.79 mg |
| Vitamin B6 | 0.27 mg | 0.64 mg |
| Folate (DFE) | 184.5 µg | 440.4 µg |
| Choline | 38.8 mg | 92.7 mg |
