Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Spread the stew on plates and place the sausage whole or sliced on top.
5. 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.