One thing I love about fall is the return of comfort foods.

A recipe my Mom used to make that was particularly comforting was what she called ‘cabbage & noodles’. It included sauteeing sausage in a pan with garlic & onion – adding in chunks of cabbage to simmer and tossing over egg noodles. I’ve adapted it to fit our dietary needs (limited carbs) and I think the added protein and fiber really makes it shine.

My favorite lentils are the French green variety. You can find them in the bulk foods section of most natural grocers. They hold up particularly well and don’t get mushy like yellow or brown lentils do and are a dark greyish-green color:

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It’s important to soak the lentils for at least 6 hours to help release the anti-nutrients (phytates) present in beans. This improves nutrient absorption and aids in digestion. This also will cause them to cook quickly. Rinse and drain away soaking liquid (or use it to feed plants – its a great fertilizer) and add fresh, salted water to cook the lentils. Mine usually are done after just 15 minutes simmering when they’ve been soaked.

Print Recipe

French Green Lentils with Sausage & Cabbage Sautee

Serves: 6

Ingredients

  • 1 lb. French Green Lentils – soaked overnight rinsed & cooked until just done.
  • 1 lb. sausage (chicken or pork)
  • 1 medium head green cabbage chopped into large chunks
  • 1-2 onions choppped
  • 3-4 garlic cloves chopped
  • 1/2 cup white wine
  • 3 Tbls. butter
  • Extra Virgin Olive Oil
  • Fresh Flat-leafed parsley for garnish
  • Parmesan Freshly grated to top

Directions

  1. Cook your (soaked)lentils in salted water until just done.
  2. Drizzle with olive oil and keep warm.
  3. Sautee onion & garlic until they begin to soften.
  4. Add sausage to the pan (bulk sausage or sliced links) and cook – browning a bit and stirring.
  5. Add wine to pan and stir (allowing the pan to de-glaze – turning the brown bits into flavor).
  6. Once sausage is fully cooked – add cabbage to the pan, sprinkle with salt and put a lid on to steam.
  7. Cook until the cabbage is wilted but still a bit green and has some crunch.
  8. Add the butter to melt and stir in with the cabbage before serving over cooked lentils.
  9. Sprinkle with freshly chopped parsley for brightness – and garnish each serving with freshly grated Parmesan cheese.
  10. Enjoy!

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