Braised Cabbage And Lentils
|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.