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Title: Baked Cabbage With Lentils
Categories: Casseroles, Main dishes
Yield: 1 servings

500 g (1 pound) white cabbage;
-grated
1 1/2 tb Oil
A handful of chopped
-hazelnuts
1 Onion
1 ts Curry
100 g (1/4 pound) red lentils
400 ml (1 2/3 c) vegetable stock
Salt; pepper to taste

Use half of the oil to fry the cabbage gently until soft, season with
salt and pepper. Peel and slice the onion and fry it with the rest of
the oil and the curry powder on a low heat until soft. Rinse the
lentils under the tap, before adding them to the fried onion and
curry. Add half of the vegetable stock. Cover and allow to simmer for
10 minutes.

In an ovenproof dish, layer the cabbage and lentil mixtures
alternately. Begin and end with a layer of cabbage. Pour over the
remainder of the stock.

Bake on the bottom shelf of the oven at 200 degrees C (400 degrees F)
for 15 minutes. Remove, sprinkle with hazelnuts and return to the
oven for 5 minutes.

Recipe by Cherie Stihler

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