WHB # 115: Gratin of white cabbage & lentils in a Provençal sauce
The 115th edition of Weekend Herb Blogging is hosted by Vani from Batasari. As I already mentioned here and here I live in the northernmost state of federation in Germany - Schleswig-Holstein - with Europe’s largest single area of cabbage cultivation. Cabbage is a winter vegetable and an excellent source of vitamins A and C and the basis for "Sauerkraut". We stuff cabbage leaves with meat or enjoy it in stews. This week I prepared a
which is flavoured with basil from the window sill. Winter vegetable meets summer herb!
| -========= | REZKONV-Recipe - RezkonvSuite v1.4 |
| Title: | Gratin of white cabbage & lentils in a Provençal sauce |
| Categories: | Vegetarian, Super healthy |
| Yield: | 4 Servings |
Ingredients
| 140 | grams | Brown or green lentils | |
| 1/2 | White cabbage , about 375 g shredded | ||
| 25 | grams | Breadcrumbs | |
| 25 | grams | Parmesan , freshly grated | |
| 1 | Drizzle of extra-virgin olive oil | ||
| H | TOMATO SAUCE | ||
| 1 | Red onion , chopped | ||
| 2 | Garlic cloves , chopped | ||
| 1 | Red pepper , seeded and cut into postage stamp- | ||
| -- sized squares | |||
| 3 | tablesp. | Extra-virgin olive oil | |
| 1 | teasp. | Ground coriander | |
| 2 | Generous sprigs thyme | ||
| 2 | x | 400g cans chopped tomatoes | |
| 1 | tablesp. | Tomato purée | |
| 1 | teasp. | Caster sugar | |
| 1 | large | Sprig basil, the leaves , roughly torn up | |
Source
| Good Food magazine, March 2003 |
| Edited *RK* 12/12/2007 by | |
| Ulrike Westphal |
Directions
1. Pre-heat the oven to 200C/Gas 6/fan 180C. Cook the lentils in boiling unsalted water for about 20- 30 minutes until just tender, then drain. Fry the onion, garlic and red pepper in the olive oil until soft (about 10 minutes). Add the ground coriander and thyme, and stir for 30 seconds or so. Now tip in the tomatoes, tomato purée and sugar, and season with salt and pepper. Leave to simmer to a thick sauce, stirring occasionally, for about 15- 20 minutes. Check seasoning, take out the thyme and stir in the basil.
2. Meanwhile, cook the cabbage in boiling salted water for about 3-4 minutes, until just tender. Drain, and run under the cold tap, then drain thoroughly again. Mix the cabbage and lentils with the tomato sauce, and spoon into a shallow ovenproof gratin dish.
3. Mix the breadcrumbs and cheese, and scatter over the mixture in an even layer. Drizzle with a little extra olive oil. Bake for 20-30 minutes until sizzling and patched appetisingly with brown.
:Nutritition per serving: 320 kcalories, protein 17g, carbohydrate 37g, fat 13 g, saturated fat 3g, fibre 9g, salt 0,73 g
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