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Cabbage with Lentils

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  • 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


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 (Michael Bauman) on Mar 23, 1998