Spring is around the corner but it’s still all about winter veggies in my kitchen. One of my favourites of this season is savoy cabbage. I could eat it every day and it’s especially delicious if you combine it with sweet and fresh flavours.I created this recipe when I was cleaning my fridge and these ingredients were my leftovers:
200 grams beluga lentils
1 small savoy cabbage (approx. 400 g)
2 red onions
1 tablespoon rapeseed oil
1 sprig rosemary
2 tablespoons apple cider vinegar
Medium piece ginger (approx. 3 cm)
1 chili (not necessarily needed, only if you like spicy food)
2 tablespoons red currant jam (home made)
Wash the lentils and cook them in twice as much saltwater (½ lentils/water).While the lentils are cooking, cut off the stem of the savoy cabbage, chop it into thin slices and wash it. Add the cabbage to the lentils after 15 minutes and let the lentils and the cabbage cook together for another 10 minutes.
Next peel the onions, cut them in half and then cut each half into 5 slices. Heat up the rapeseed oil in a pan and add the onions and the rosemary. Cook for one minute or until brown (be careful not to burn them). Then add the vinegar and turn down the heat.
While the onions are simmering over low heat, peel and chop the ginger in small pieces and add it to the onions.
Now drain the lentil-cabbage mix and keep the broth!
Chop the chili in thin slices and add it to the lentil-cabbage mix.
Add 4 tablespoons of the lentil-cabbage broth and the red currant jam to the onion dressing and mix carefully.
Season with salt and pepper.
Arrange the warm salad on a plate and add the onion dressing on top.
Easy to make, healthy and super delicious leftover recipe … ENJOY!