| 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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