Pointed cabbage stew with 2 types of lentils

Ingredients for 2 servings:

• 750 g pointed cabbage
• 50 g lentils, red
• 50 g lentils, green (variety du Puy)
• 250 ml vegetable stock
• 250 ml chicken stock
• 70 g leek, the white part
• 20 g butter
• 2 smoked Mettwurst
• Mustard, medium
• White balsamic vinegar

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Slice the leek into thin rings and sauté in the butter. Deglaze with a little chicken stock, add the red lentils, and let it simmer in a covered pan for 10-15 minutes. Gently simmer the green lentils in the remaining vegetable stock in a covered pan for 30-40 minutes. Once the lentils are tender, drain the liquid and mix them with the red lentils. Heat the Mettwurst sausages in the hot, but not boiling, vegetables. Quarter the cabbage, remove the stalks, and finely chop the leaves. Bring the chicken stock to a boil and cook the chopped cabbage in it for about 5 minutes. It shouldn’t become too soft and should still retain some bite. Before serving, stir the lentil mixture into the cabbage and season the stew with a little mustard and light balsamic vinegar. Divide the stew among plates and place the Mettwurst sausages on top, whole or sliced. A delicious alternative to Mettwurst for people from the Bremen-Oldenburg area is a fried Pinkel sausage as a side dish. The meat is pressed out of the natural casing and fried without fat in a non-stick pan at medium heat. Once the liquid fat has evaporated, add a finely diced onion. Once everything is well browned, add it to the stew as a topping.