Two cabbages with lentils and thyme

Two cabbages with lentils and thyme

By
From
Botanical
Serves
4
Photographer
William Meppem

Ingredients

Quantity Ingredient
200g french-style green puy lentils
500ml Chicken stock
1 Bouquet garni for meat dishes
salt and freshly ground black pepper
1 savoy cabbage
250g butter
8 garlic cloves, finely sliced
2 brown onions, finely sliced
50g carrot, diced
50g celeriac or celery, diced
250g very young cavolo nero leaves, excess stalks removed
1 bunch thyme, finely chopped
pinch nutmeg

Method

  1. Cover the lentils with the chicken stock, add the bouquet garni and simmer over a low heat until tender, for about 20 minutes. Season with salt, drain and set aside.
  2. While the lentils are cooking, remove the imperfect outside leaves from the cabbage, cut the cabbage into quarters, remove the central stalk and discard, then finely shred the cabbage quarters.
  3. Heat the butter in a wide saucepan over a medium heat. Once the butter has melted, add the garlic and onion and season with salt. Cook gently until soft, then add the carrot and celeriac and cover with a lid. Cook together until softened and season well.
  4. Bring a large saucepan of heavily salted water to the boil. Blanch the finely sliced cabbage in the boiling water for 1 minute, drain very well (do not refresh), then add to the diced vegetables. Stir together very well. Cover with a lid and cook until the cabbage collapses, for about 15 minutes, then add the cavolo nero, thyme and nutmeg. Cook covered with a lid until the cavolo nero leaves collapse, then add the lentils, stir well and serve.

Chef’s note

  • This hearty, wintery braise of cabbage goes very well with game, poultry and even robust fish dishes.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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