Cabbage with Lentils

Title:
Cabbage with Lentils

Yield:
1 Servings

Categories:
Stews,
Main
Dishes,
T
8; # depe




Ingredients:





 2 1/2 c  Lentils


     7 c  Water


     1 sm Cabbage


     1    Jar sauerkraut


     1 lg Onion


     1 tb Butter


     1 tb Flour


          Salt and pepper


 1 1/2 tb Caraway seed






 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 1/2 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@attica.net (Michael Bauman) on Mar 23,


 1998