This Cabbage Fry Recipe with Potatoes and Canned Lentils is such an easy, quick, and comforting dish for these cold evenings. This is a fuss free recipe that is comforting and so tasty. It is a plant-based recipe that meat-eaters and vegetarians alike are sure to enjoy as it is packed with flavor and fiber (hello canned lentils)!

Make a big batch and enjoy the leftovers for lunch the next day…It’s so GOOD and will warm you up this winter! Let us know how yours turns out.

Happy Cooking!♥️

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Cabbage Fry Recipe

  • Author: Savory Spin
  • Total Time: 25
  • Yield: 4 1x


A plant-based dish that is packed with flavor and TOTALLY salt-free! It’s easy, quick, and healthy!


Units Scale
  • 34 T olive oil
  • 1/3 of a medium sized green cabbage
  • 1 large baking potato
  • 1 15 oz can of lentils
  • 1 yellow onion
  • 3 cloves garlic
  • 1/2-inch chunk of ginger
  • 2 tsp OUR Blackened Spice
  • 2 tsp OUR Original Red Spice
  • Parsley for garnish (optional)


  1. Peel and dice the onion, ginger, and garlic;
  2. Add the oil to a pan and place it over medium heat, then add in the diced onion, ginger, and garlic and let them sauté for about 5 minutes;
  3. While the onion, ginger, garlic are sauteing, wash the potato and dice it into bite sized pieces;
  4. Add it to the pan and let it sauté about 6-7 minutes;
  5. While the potatoes are sauteing in the pan, remove the outer leaves of the cabbage and wash it. Then chop up 1/3 of the green cabbage;
  6. Drain the canned lentils and rinse them well;
  7. Then add the cabbage and canned lentils into the pan with the other ingredients;
  8. Add in OUR spices;
  9. Let cook for another 7-8 minutes or until the potatoes are tender;
  10. Serve garnished with chopped parsley!
  • Prep Time: 5
  • Cook Time: 20

Recipe by Savory Spin

**With our recipes…please note that the ingredients we use are just suggestions! If you don’t have the exact ones on hand, you can always substitute for what works for you and your family…just don’t use other spices…LOL!**