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pointed cabbage with red lentils

updated

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Ingredients for 4 servings:

  • 100 g bacon, fat, smoked, finely diced
  • 1 kg pointed cabbage, cut into fine strips
  • 2 potatoes, peeled and diced
  • 2 onions, finely chopped
  • 1 tbsp sweet paprika powder, preferably Hungarian
  • 4 tbsp lentils, red
  • 200 ml cream
  • 150 ml broth
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

alternatively white cabbage

Fry the bacon in a saucepan and sauté the onions over medium heat until translucent. Add the pointed cabbage and potatoes and sauté. Sprinkle with paprika and pour in the cream and broth. Add the lentils. Cover and simmer gently over low heat for 20 minutes, stirring frequently. Season with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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