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Quick pointed cabbage stew with lentils

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Ingredients for 2 servings:

  • 400 g pointed cabbage
  • 250 g potatoes
  • 250 g lentils, from the can
  • 1 onion(s)
  • 1 garlic clove(s)
  • salt and pepper
  • nutmeg,
  • Paprika powder, hot
  • Herbs
  • 200 ml milk or cream
  • n. B. Flour
  • possibly broth
  • 2 tbsp oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Inconspicuous, but very aromatic

Heat the oil in a pan, slice the cabbage and onions into thin strips, and sauté them together. Peel the potatoes, chop them slightly, and add them. When everything is sautéed until soft and not yet browned, add the lentils and broth (this should be about 100–150 ml of liquid). Season. Crush the garlic clove and add it. Finally, pour in the milk or cream (I mixed the milk with a little flour to thicken it) and simmer for 20 minutes, stirring occasionally. The herbs and garlic clove give the dish a surprisingly delicate flavor, quite unusual for lentils or cabbage.

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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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