Summary

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

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Instructions

1. 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.
2. Finally, add milk or cream (I mixed the milk with a little flour for binding) and let it boil for 20 minutes. Stir occasionally.
3. The herbs and the clove of garlic give the dish a surprisingly fine aroma, quite atypical for lentils or cabbage.