TheOnly
500g white or pale green cabbage, finely shredded
2-3 tablespoons of oil
1 diced onion
2-3 tablespoons mild curry powder (or less to taste)
150g red lentils
500ml veg or chicken stock
- fry the onion in the oil until translucent, add cabbage and sweat on a low heat until starting to soften, add curry powder and stir well for 2-3 mins, turn off heat.
- meanwhile boil lentils in 1/2 the stock for 10 mins.
- layer cabbage and lentils in a baking dish and pour over remaining stock, bake at 200 celsius for 20-5 mins (you can cover with tin foil or leave it open depending on whether you want a crispy top).
Check if cabbage is cooked before bringing it out, give it a few extra mins if needed. The lentils should absorb all the water leaving a nice moist but not watery bake.
I serve with a grilled sausage and/or poached egg perched on top of each portion. 
The original recipe also called for a handful of hazelnuts to be added at the last minute but I decided that was weird & never tried it.