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Braised Cabbage And Lentils

Holiday.Cook's picture
  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

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
Side Dish
Cook Time: 
20 Minutes

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1404 Calories from Fat 444

% Daily Value*

Total Fat 51 g77.8%

Saturated Fat 31 g154.8%

Trans Fat 0 g

Cholesterol 121.9 mg40.6%

Sodium 3054.4 mg127.3%

Total Carbohydrates 166 g55.2%

Dietary Fiber 78.6 g314.5%

Sugars 28.8 g

Protein 61 g121.6%

Vitamin A 43.4% Vitamin C 441.4%

Calcium 42% Iron 103.7%

*Based on a 2000 Calorie diet

Braised Cabbage And Lentils Recipe