Braised Cabbage And Lentils Recipe
Ingredients
| Lentils | 1 Cup (16 tbs) | |
| Water | 4 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| 1 green cabbage, about 1 1/2 lb (750 g) | ||
| Unsalted butter | 1/4 Cup (16 tbs) | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Freshly grated nutmeg | ||
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.
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.
Chef
