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:
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.
This is the description.
Main Ingredient: Chicken
Prep Time: 1 hr
Cook Time: 4 hr
Total Time: 6 hr
- 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
- Olive Oil
- Fresh Flat-leafed parsley for garnish
- Parmesan Freshly grated to top
- See page 43 of Joy of Cooking.