Buttered Cabbage with Braised Lentils

Buttered Cabbage with Braised Lentils
  • 4 servings
  • 0:40 Preparation
  • 1:15 Cooking
  • 1:55 Total Time


Add all
  • 7 oz
    (200 g)

    green du puy lentils

  • 1


  • 1

    onion, cut in two

  • 2

    garlic cloves

  • 1

    bouquet garni

  • cold water

  • 1 lb
    (450 g)

    savoy cabbage

  • Salt and pepper to taste

  • 5 oz
    (150 g)


  • 3 oz
    (100 g)


  • 1

    carrot, cut in brunoise (diced very fine)

  • 1

    onion, minced


Pick over and rinse lentils.

Preheat oven to 350°F (180°C).

In a pot, put lentils, carrot, onion, garlic and bouquet garni. Add cold water to cover by 1 in. (4 cm) and bring to a boil.

Cover and bake about 1 hour. During cooking, add water as needed to keep lentils moist. When lentils are done, no liquid should be left. Meanwhile, rinse cabbage leaves and cut into strips.

Season lentils and remove bouquet garni. Transfer lentils to a platter and spread them out to stop cooking.

Blanch cabbage strips in boiling water, cool in ice water and drain. Cook onion and carrot in butter over low heat. Add cabbage and cook until tender crisp.

Gently stir in lentils. Adjust seasoning.

Source: Le grand livre de la cuisine végétarienne, Éditions de l’Homme 2010

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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