Cabbage with lentils
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Lentils |
| 7 | cups | Water |
| 1 | small | Cabbage |
| 1 | Jar sauerkraut | |
| 1 | large | Onion |
| 1 | tablespoon | Butter |
| 1 | tablespoon | Flour |
| Salt and pepper | ||
| 1½ | tablespoon | Caraway seed |
Directions
Put lentils and water in a sauce pan. Bring to a boil. Simmer for 30-40 min. until tender. Put sauerkraut & caraway seed in a Dutch oven. Begin warming sauerkraut. Shred cabbage and put into Dutch oven, but do not mix until cabbage has wilted ( 3-5 minutes). Mix & continue simmering them until cabbage is soft. Slice onion and saute in butter until soft (or continue cooking until brown, for a different taste) then slowly add flour to thicken mixture. Add to cabbage mixture. Drain lentils if necessary. Add lentils, salt & pepper to cabbage mixture and toss lightly. Simmer until flavors mingle. Serve hot.
Serving Ideas : Serve with Sauteed Butter & Onion Noodles Saute 3 or 4 onions sliced in a cresant shape in butter. Cook noodles as usual. Mix together. Salt & pepper to taste. (We like to add ½ tablespoon of caraway seed to the cooking onions) NOTES : may substitue split peas for lentils. (original recipe called = for the peas)
Recipe by: Pamela Bauman - adapted from a Polish recipe Posted to recipelu-digest by gpgb@... (Michael Bauman) on Mar 23, 1998
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