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Eating veggie » Recipes » Vegetarian Kievs with Moroccan Red Cabbage

Vegetarian Kievs with Moroccan Red Cabbage

Serves 4


for the kievs

  • 50g butter (or vegan margarine)
  • 2 tbsp parsley chopped
  • 2 cloves garlic crushed
  • 250g baking potatoes peeled
  • 250g green lentils
  • 35g puy lentils
  • 35g sesame seeds
  • 20g sunflower seeds
  • 35g brazil nuts
  • 50g wholemeal bread
  • 2 sprigs rosemary chopped
  • 2 sprigs thyme chopped
  • 2 tbsp parsley chopped
  • 2 tbsp onion finely chopped
  • Salt and pepper to taste
  • free-range egg (for vegan use 1 tbsp soya flour with 4 tbsp water)
  • 200g fine fresh wholemeal breadcrumbs

For the cabbage

  • 2 tsp butter
  • 1 small red onion
  • ½ tsp allspice
  • 400g red cabbage shredded
  • 1 tsp pomegranate molasses
  • 1 orange juiced
  • 3 tsp light muscovado sugar
  • 3 tbsp dried cranberries
  • 2 strips fresh orange peel
  • ½ pomegranate, seeds only
  • 1 tbsp flaked almonds


  1. For the Kiev’s:To make the garlic butter: put the butter or margarine in a small bowl together with the parsley and crushed garlic. Work together with a wooden spoon until well combined.
  2. Put all the garlic butter onto some baking parchment and use the parchment to work into a log about 5cm long. Wrap in the parchment and chill in the fridge or freezer until firm.
  3. To make the kievs: steam the potato, then mash. You should have about 150g of mashe dpotato. leave to cool.4. Cook the green and puy lentils together until cooked, but not mushy, about 15 minutes. Drain well and leave to cool.
  4. Put the sesame and sunflower seeds, brazil nuts and wholemeal bread in a fodo processor and blend into fine crumbs.
  5. Mix together the mashed potato, lentils, crumb mixture and onion, and season well.
  6. To form the kievs: divide the mixture into five (or if you like big portions, four!). Take the log of garic butter from the fidge and cut into five (or four) slices.
  7. Take one portion of the lentil mixture and form into a round. Make a dint in the centre and place a piece of the garlic butter in. Form the lentil mixture round the garlic butter to enclose it, finishing up with a flattened cake shape. Do the same with the rest of the mixture and garlic butter.
  8. For the coat: whisk the egg, (*or beat together the soya and gram flours, with the water, oil, salt and sugar until smooth). Dip the kievs into the egg (*or soya flour mixture) then into the breadcrumbs. Press the crumbs in well. Chill for 30 minutes.
  9. Heat some oil in a large frying pan and fry the kievs until golden and crisp all over. Take care not to split them, otherwise the garlic butter will spill out. Serve hot.
  10. For the Cabbage: Melt the butter or margarine in a saucepan and saute the onion until golden. Add the allspice and cook for a further minute before adding the cabbage.
  11. Mix the pomegranate molasses and orange juice together and pour into the pan together with the sugar, dried cranberries and orange peel. Cook gently for 30-40 minutes until cabbage is soft (not soggy) adding extra water if necessary.
  12. Just before serving, add the pomegranate seeds and garnish with toasted almonds.

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