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Braised Cabbage And Lentils

Holiday.Cook's picture
Ingredients
  Lentils 7 Ounce (1 Cup, 220 Gram)
  Water 32 Fluid Ounce (4 Cups, 1 Liter)
  Salt 1 1⁄2 Teaspoon
  Green cabbage 1 1⁄2 Pound (750 Gram, 1 Cabbage)
  Unsalted butter 2 Ounce (1/4 Cup, 60 Gram)
  Dry white wine 4 Fluid Ounce (1/2 Cup, 125 Milliliter)
  Fresh lemon juice 1 Tablespoon
  Freshly grated nutmeg 1 Teaspoon
Directions

Combine the lentils, water and 1 teaspoon of the salt in a saucepan over medium heat.
Bring just to a simmer, then adjust the heat so the lentils barely simmer, cover partially and cook until just tender, 25-30 minutes.
Drain well; set aside.
Cut the cabbage in half and then slice lengthwise into thin shreds or slice on a mandoline.
In a large saute pan or frying pan over medium heat, melt the butter.
Add the cabbage, cover and let steam over very low heat, stirring several times, 8-10 minutes.
Stir in the lentils, the remaining 1/2 teaspoon salt and the wine.
Cover partially and cook gently, stirring occasionally, until the cabbage is just tender, about 15 minutes.
Stir in the lemon juice and a little nutmeg.
Taste and adjust the seasoning.
Transfer to a serving dish and serve immediately.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Side Dish
Method: 
Fried
Interest: 
Holiday
Restriction: 
Vegetarian
Ingredient: 
Cabbage
Cook Time: 
20 Minutes

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