| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dutch | Stews, Main dishes, T 8; # depe | 1 | Servings |
INGREDIENTS
| 2 1/2 | c | Lentils |
| 7 | c | Water |
| 1 | sm | Cabbage |
| 1 | Jar sauerkraut | |
| 1 | lg | Onion |
| 1 | tb | Butter |
| 1 | tb | Flour |
| Salt and pepper | ||
| 1 1/2 | tb | Caraway seed |
INSTRUCTIONS
Put lentils and water in a sauce pan. Bring to a boil. Simmer for 30-40 min. until tender. Put sauerkraut & caraway seed in a Dutch oven. Begin warming sauerkraut. Shred cabbage and put into Dutch oven, but do not mix until cabbage has wilted ( 3-5 minutes). Mix & continue simmering them until cabbage is soft. Slice onion and saute in butter until soft (or continue cooking until brown, for a different taste) then slowly add flour to thicken mixture. Add to cabbage mixture. Drain lentils if necessary. Add lentils, salt & pepper to cabbage mixture and toss lightly. Simmer until flavors mingle. Serve hot. Serving Ideas : Serve with Sauteed Butter & Onion Noodles Saute 3 or 4 onions sliced in a cresant shape in butter. Cook noodles as usual. Mix together. Salt & pepper to taste. (We like to add 1/2 tablespoon of caraway seed to the cooking onions) NOTES : may substitue split peas for lentils. (original recipe called = for the peas) Recipe by: Pamela Bauman - adapted from a Polish recipe Posted to recipelu-digest by gpgb@attica.net (Michael Bauman) on Mar 23, 1998
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