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Cabbage With Lentils

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CATEGORY CUISINE TAG YIELD
Grains Dutch Main dishes, Stews, T 8; # depe 1 Servings

INGREDIENTS

2 1/2 c Lentils
7 c Water
1 Cabbage
1 Jar sauerkraut
1 Onion
1 T Butter
1 T Flour
Salt and pepper
1 1/2 T 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 798
Calories From Fat: 131
Total Fat: 15.1g
Cholesterol: 30.5mg
Sodium: 69.1mg
Potassium: 2209.7mg
Carbohydrates: 124.6g
Fiber: 45.7g
Sugar: 15.4g
Protein: 49.2g


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