STUFFED CABBAGE
SERVES 4 TO 8 SIDE PORTIONS
1 medium cabbage
1 small onion
3 button mushrooms
1/3 cup (60 g) brown lentils
2/3 cup (150 ml) vegetable broth
2 tbsp. white wine vinegar
2 tbsp. herb and garlic butter
NUTRITIONAL VALUES
Calories: 21kcal
Fat: 0.2g (0.1g S.Fat)
Carbs: 3.4g
Protein: 1.4g
Sugar: 1.2g
Sodium: 88mg
METHOD
Make a circular incision around the cabbage stem and hollow it out, leaving a 2 cm thickness (the inside will be great for coleslaw).
Chop the onion and mushrooms finely, mix with the lentils, and stuff the cabbage with the mixture. Pour in the broth and vinegar, then add the butter on top.
Cook the cabbage for 2 hours on low, indirect heat with the lid closed. Briquettes that burn slowly are especially well suited for this.
Before serving, remove any blackened outer leaves.
Chop the onion and mushrooms finely, mix with the lentils, and stuff the cabbage with the mixture. Pour in the broth and vinegar, then add the butter on top.
Cook the cabbage for 2 hours on low, indirect heat with the lid closed. Briquettes that burn slowly are especially well suited for this.
Before serving, remove any blackened outer leaves.
RECIPE NOTES
The cabbage serves well as a serving dish from which guests can help themselves. Cut it so that each person can take some cabbage along with the filling.
