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Buttered Cabbage with Braised Lentils https://www.metro.ca/userfiles/image/recipes/embeurree-chou-lentilles-braisees-6217.jpg PT40M PT1H15M PT1H55M
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.
4
3 5 5 2
7 oz (200 g) green du puy lentils 1 carrots 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) onion 3 oz (100 g) butter 1 carrots, cut in brunoise (diced very fine) 1 onion, minced
Buttered Cabbage with Braised Lentils

Buttered Cabbage with Braised Lentils

Rate this recipe
5 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:40
Preparation
1:15
COOKING
1:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 7 oz
    (200 g)
    green du puy lentils
  • 1
    carrots
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  • 1
    onion, cut in two
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  • 2
    garlic cloves
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  • 1
    bouquet garni
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  • cold water
  • 1 lb
    (450 g)
    savoy cabbage
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  • Salt and pepper to taste
  • 5 oz
    (150 g)
    onion
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  • 3 oz
    (100 g)
    butter
  • 1
    carrots, cut in brunoise (diced very fine)
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  • 1
    onion, minced
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Imprimer ma sélection

Preparation

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

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