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Cabbage with Lentils
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.
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