Lentil Cabbage Stir Fry

 

4 c. cabbage Ė either green or red - chopped or shredded

1-2 tbsp. Dijon Mustard

1/2 c. lentils (green or yellow), uncooked and soaked

1/2 tsp. Ground pepper

1 c. water or vegetable stock for cooking lentils

1/2 tsp. salt

4 cloves of garlic, finely minced (add more if desired)

3 tbsp. Caraway seeds (optional)

3 tbsp. Red wine vinegar

1/4 c. grated parmesan or romano cheese

 

1.      Place lentils in saucepan with 1 cup of water/vegetable stock and simmer until tender for 30 or 40 minutes. (If you donít have vegetable stock, cook lentils in water with a chopped small potato, celery, carrots, bay leave)

 

2.      Make a sauce by mixing together garlic, red wine vinegar, Dijon mustard, salt and ground pepper.†††

 

 

3.      In a skillet with olive oil, stir-fry cabbage and lentils until cabbage is tender or your desired consistency.Add sauce and toss until mixed.

 

4.      If desired, add caraway seeds and cheese, toss again until thoroughly mixed