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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
7 oz (200 g) green du puy lentils 1 carrot 1 onion, cut in two 2 garlic cloves 1 bouquet garni 1 lb (450 g) savoy cabbage 5 oz (150 g) onion 3 oz (100 g) butter 1 carrot, cut in brunoise (diced very fine) 1 onion, minced
Buttered Cabbage with Braised Lentils

Buttered Cabbage with Braised Lentils

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

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 7 oz
    (200 g)
    green du puy lentils
  • 1
    carrot
  • 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
    carrot, cut in brunoise (diced very fine)
  • 1
    onion, minced
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

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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