crumbly white cabbage with beluga lentils

Ingredients for 3 servings:

• 1 small head of white cabbage, approx. 600 g
• 2 large onions
• 1 can of tomatoes, peeled and cut into pieces
• 1 tsp smoked salt
• 1 tsp caraway seeds
• 2 tbsp extra virgin olive oil
• 150 g beluga lentils
• 450 ml water
• 150 ml rice cream (rice cream cuisine)
• Pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

and tomatoes

Remove any bad outer leaves from the cabbage, halve them, and slice them thickly. Remove the stalks and cut the cabbage into strips. Peel the onions and dice them not too finely. Heat the olive oil in a saucepan until slightly hot and fry the onions for 2-3 minutes (they shouldn’t brown). Add the tomatoes, smoked salt, caraway seeds (if you don’t like them, just omit them), and the cabbage. Cover the pan and bring the vegetables to a boil. Cook until al dente, about 30-40 minutes. Meanwhile, bring 450 ml of water and the lentils to a boil in another pan and cook until al dente, about 15-18 minutes, then drain in a colander. Add the cooked lentils and rice cream to the pan with the cabbage and mix thoroughly. Heat gently again and season to taste. If desired, add a little more smoked salt or freshly ground pepper.