In a braising pan, saute cabbage and onions in olive oil for 10 minutes on medium heat.
Add the lentils, chili powder, diced tomatoes, vegetable broth, brown sugar, soy sauce, mustard, worcestershire sauce, and tomato paste. Simmer on low for 1 hour until lentils are tender and mixture has thickened.
If you made the day before, reheat at 165 degrees for 5 minutes before serving.
The mixture is best made one day ahead, cooled, and reheated to 165 degrees for 5 minutes before serving.