Pointed Cabbage Stew with 2 Types Of Lentils
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 750 g pointed cabbae
- 50 g lentils, red
- 50 g lentils, reen (variety du Puy)
- 250 ml vegetable stock
- 250 ml poultry stock
- 70 g leek, the white one
- 20 g butter
- 2 sausages, smoked
- Mustard, medium
- Balsamic vinegar
Print Recipe
Pin Recipe Instructions
- Cut the leek into fine rings and sauté in the butter. Deglaze with a little poultry stock, add the red lentils and leave to stand in a closed pot for 10-15 minutes.
- Simmer the green lentils in the rest of the vegetable stock in a closed saucepan for 30-40 minutes. Once the lentils are cooked, drain the liquid and mix them with the red lentils. Heat the sausages in the hot but not boiling vegetables.
- Quarter the cabbage, cut out the stalk and cut the leaves very finely. Bring the poultry stock to the boil and cook the chopped cabbage in it for about 5 minutes. It shouldn`t become too soft and still retain a bit of bite. Stir the lentil mixture into the cabbage before serving and season the stew with a little mustard and light balsamic vinegar.
- Spread the stew on plates and place the sausage whole or sliced on top.
- For people from the Bremen-Oldenburg area, a tasty alternative to Mettwurst is a fried pee as a side dish. This is pressed out of the natural casing and fried in a coated pan at a medium temperature without adding any fat. As soon as the liquid fat is frying, add a finely diced onion. When everything is well browned, put on top of the stew.
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