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Buttered Cabbage with Braised Lentils https://www.metro.ca/userfiles/image/recipes/embeurree-chou-lentilles-braisees-6217.jpg PT40M PT1H15M PT1H55M
Pick over and rinse lentils.Preheat oven to 350°F (180°C).In a pot, put lentils, carrot, onion, garlic and bouquet garni. Add cold water to cover by 1 in. (4 cm) and bring to a boil.Cover and bake about 1 hour. During cooking, add water as needed to keep lentils moist. When lentils are done, no liquid should be left. Meanwhile, rinse cabbage leaves and cut into strips.Season lentils and remove bouquet garni. Transfer lentils to a platter and spread them out to stop cooking.Blanch cabbage strips in boiling water, cool in ice water and drain. Cook onion and carrot in butter over low heat. Add cabbage and cook until tender crisp.Gently stir in lentils. Adjust seasoning.
4
3 5 5 2
7 oz (200 g) green du puy lentils 1 carrots 1 onion, cut in two 2 garlic cloves 1 bouquet garni cold water 1 lb (450 g) savoy cabbage Salt and pepper to taste 5 oz (150 g) onion 3 oz (100 g) butter 1 carrots, cut in brunoise (diced very fine) 1 onion, minced
Buttered Cabbage with Braised Lentils

Buttered Cabbage with Braised Lentils

Rate this recipe
5 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:40
Preparation
1:15
COOKING
1:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 7 oz
    (200 g)
    green du puy lentils
  • 1
    carrots
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  • 1
    onion, cut in two
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  • 2
    garlic cloves
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  • 1
    bouquet garni

  • cold water
  • 1 lb
    (450 g)
    savoy cabbage
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  • Salt and pepper to taste
  • 5 oz
    (150 g)
    onion
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  • 3 oz
    (100 g)
    butter
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  • 1
    carrots, cut in brunoise (diced very fine)
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    LARGE BROCCOLI OR BELLE GROVE WHOLE WHITE OR CREMINI MUSHROOMS 227 g OR SWEET NANTES CARROTS 454 g

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    BABY CARROTS 907 g

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    PRODUCT OF ONTARIO


    LARGE BROCCOLI OR BELLE GROVE WHOLE WHITE OR CREMINI MUSHROOMS 227 g OR SWEET NANTES CARROTS 454 g

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    $1.99 ea.

    PRODUCT OF CANADA OR U.S.A. or PRODUCT OF ONTARIO or PRODUCT OF CANADA, CANADA No. 1 GRADE


  • 1
    onion, minced
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Imprimer ma sélection

Preparation

Pick over and rinse lentils.

Preheat oven to 350°F (180°C).

In a pot, put lentils, carrot, onion, garlic and bouquet garni. Add cold water to cover by 1 in. (4 cm) and bring to a boil.

Cover and bake about 1 hour. During cooking, add water as needed to keep lentils moist. When lentils are done, no liquid should be left. Meanwhile, rinse cabbage leaves and cut into strips.

Season lentils and remove bouquet garni. Transfer lentils to a platter and spread them out to stop cooking.

Blanch cabbage strips in boiling water, cool in ice water and drain. Cook onion and carrot in butter over low heat. Add cabbage and cook until tender crisp.

Gently stir in lentils. Adjust seasoning.

Source : Le grand livre de la cuisine végétarienne, Éditions de l’Homme 2010

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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