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Origin of dish:
Europe
Type of cooking:
Hob
Preparation time: 30 minutes
Cooking time: 60 minutes
Ingredients (serves 4):200g lentils
1 green cabbage
100g bacon
1 onion
1 carrot
500ml stock Method: Cook the lentils in boiling water with the diced bacon.
Blanch the cabbage leaves in boiling water for 2 minutes, then soak them in iced water straight away so that they retain their colour.
Wrap the lentils and chopped bacon in cabbage leaf parcels and tie with string. Dice the onion and carrot, place in a pan with the stock, float the parcels on top, drizzle with stock and leave to cook for around an hour on a gentle heat. Serve the parcels with the onion and carrot on the side.
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