Braised Red Cabbage Lentil Sloppy Joes


By Lori Taylor

A kid-friendly, vegetarian Sloppy Joes recipe

Braised Red Cabbage Lentil Sloppy Joes | Vegetarian Sloppy Joes

Braised Red Cabbage Lentil Sloppy Joes have all the delicious flavors of a traditional Sloppy Joe, but are made with veggies in place of meat. Lentils are a good source of protein, making them a smart meat substitute.  They are also high in fiber and low in fat and carbs. Red cabbage is also a good source of dietary fiber as well as vitamin A, vitamin C potassium, and polyphenols (thought to have anti-inflammatory and anti-cancer properties). Delicious and nutritious — our favorite kind of recipe!

Braised Red Cabbage Lentil Sloppy Joes

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Course: Main Dishes
Cuisine: Kid-Friendly, Vegetarian
Prep Time: 10 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 35 minutes
Servings: 8 servings


  • 1 head red cabbage cored and diced small
  • 1/2 cup yellow onion diced
  • 2 tbsp olive oil
  • 1/2 cup brown lentils
  • 1 tbsp dark chili powder
  • 1 14 oz can diced tomatoes in juice
  • 3 cups low sodium vegetable broth
  • 3 tbsp brown sugar
  • 2 tbsp low sodium soy sauce
  • 2 tbsp yellow mustard
  • 1 tsp Worcestershire sauce
  • 2 tbsp tomato paste
  • 8 whole grain hamburger buns


  • 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.


This recipe is also available for school food service.  Download our free eBook, Chef Todd Fisher’s Recipe Collection for USDA School Meals.

Braised Red Cabbage Lentil Sloppy Joes | Vegetarian Sloppy Joes Recipe

Lori Taylor

Author: Lori Taylor

Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe. Connect with Lori on LinkedIn.

View all posts by Lori Taylor

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