Lunch: Quick Braised Red Cabbage and Lentils with Seared Cod

Recipe by Woman's Day Kitchen Healthy, colorful, and flavorful, this nutritious dinner comes together in less than half an hour.

Ingredients

2 tbsp. olive oil
1 large onion
2 tsp. caraway seeds
kosher salt
Pepper
1/2 head red cabbage
1/4 c. balsamic vinegar
2 tsp. orange zest
1/4 c. orange juice
1/2 c. golden raisins
1 can low-sodium lentils
4 skinless cod fillets
chopped fresh flat-leaf parsley

Instructions

Heat 1 tablespoon oil in a large skillet over medium heat. Add the onion, sprinkle with the caraway and 1/2 teaspoon each salt and pepper, and cook, covered, stirring occasionally, for 6 minutes. Uncover and continue cooking until the onions are beginning to brown around the edges, 4 to 5 minutes more.
Add the cabbage and cook, stirring occasionally, for 4 minutes. Add the vinegar and 2 tablespoons water and simmer until nearly all of the liquid has evaporated, about 3 minutes.
Stir in the orange juice and zest. Add the raisins and lentils and toss to combine. Cook until the lentils are heated through and the cabbage is just tender, 3 to 4 minutes more.
While the cabbage is cooking, heat the remaining tablespoon oil in a separate large skillet over medium heat. Season the cod with 1/4 teaspoon each salt and pepper and cook until golden brown and opaque throughout, 3 to 4 minutes per side. Toss the cabbage with the parsley, if desired, and serve with the fish.

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