Baked Cabbage with Lentils

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Baked Cabbage with Lentils

 

2 cups white cabbage, grated

1 1/2 tablespoons oil

handful of chopped hazelnuts

1 onion

1 tsp. curry

2/3 cup red lentils

1 3/4 cups vegetable stock

salt, pepper

 

Use half of the oil to fry the cabbage gently until soft, season with salt

and pepper. Peel and slice the onion and fry it with the rest of the oil

and the curry powder on a low heat until soft.

 

Rinse the lentils under the tap, before adding them to the fried onion and

curry. Add half of the vegetable stock. Cover and allow to simmer for 10

minutes.

 

In an ovenproof dish, layer the cabbage and lentil mixtures alternately.

Begin and end with a layer of cabbage. Pour over the remainder of the stock.

 

Bake on the bottom shelf of the oven at 400 degrees for 15 minutes. Remove,

sprinkle with hazelnuts and return

to the oven for 5 minutes.

Serves 4.

 

 

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