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Braised Cabbage And Lentils Recipe
|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|
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 mg
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
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.