Recipe - Cabbage With Lentils

2 One half cup Lentils
7 cup Water
1 small Cabbage
1 Jar sauerkraut
1 lg Onion
1 tablespoon Butter
1 tablespoon Flour
Salt and pepper
1 One half tablespoon Caraway seed

Put lentils and water in a sauce pan. Bring to a boil. Simmer for 3040
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 ( 35 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 cut or sliced up in a cresant shape in butter. Cook noodles as usual. Mix
together. Salt & pepper to taste. (We like to add One half 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 recipeludigest by gpgb@attica.net (Michael Bauman) on Mar 23,
1998