Hearty cabbage stew

Ingredients for 6 servings:

• 500 g white cabbage
• 500 g savoy cabbage
• 400 g carrot(s)
• 1 onion(s), finely chopped
• 125 g lentils (Padina lentils) or other quick-cooking lentils without soaking
• 6 Mettwurst sausages (e.g. Pfefferbeißer or similar)
• 2 tbsp clarified butter or lard
• 400 ml beef stock
• 600 ml vegetable stock
• 1 stalk(s) leek, cut into fine rings
• ½ bunch parsley, flat, chopped
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Remove the stalks from the white cabbage and savoy cabbage and cut into thin strips. Peel and finely dice the carrots. Sauté the onion in the lard, then add the carrots, leek, and cabbage and sauté for a few minutes, stirring occasionally. Then add the lentils, broth, and stock. Bring everything to a boil, then add the sausages (you can cut them into small pieces if you like) and season with salt and pepper. Simmer over medium heat for about 30 minutes, stirring occasionally. Finally, season again with salt and pepper and stir in the chopped parsley. Serve with fresh bread.