Quick Cabbage Stew with Lentils
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g pointed cabbae
- 250 g potato (s)
- 250 g lentils, canned
- 1 onion (s)
- 1 clove garlic
- salt and pepper
- Nutmeg,
- Paprika powder, hot pink
- Herbs
- 200 ml milk or cream
- flour
- possibly broth
- 2 tablespoons oil
Print Recipe
Pin Recipe Instructions
- Heat the oil in the pan, cut the cabbage and onions into thin strips. Braise both together. Peel the potatoes, chop them up a little and add them too. When everything is softly steamed and has not yet taken on any color, add the lentils and the broth (this should be approx. 100 - max. 150 ml of liquid). Spice up. Press on the clove of garlic and add.
- Finally, add milk or cream (I mixed the milk with a little flour for binding) and let it boil for 20 minutes. Stir occasionally.
- The herbs and the clove of garlic give the dish a surprisingly fine aroma, quite atypical for lentils or cabbage.
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