Braised Cabbage with Red Lentils and Sausage
...a classic kitchen flow
I really hesitate to write recipes for a dish like this, but my goal is to teach you how I combine ingredients - the methods I use to cook - and the flavor combos that work together.
This is how my mind works when I am building a dish with what I call “kitchen flow,” which means USING WHAT I HAVE
I have a beautiful cabbage from the farmers market, I want to braise it
Red Lentils will go great with a cabbage braise and bring some heftiness to the dish
I made that Salsa Matcha compound butter last week - its spicy AF and will be perfect to bring flavor to the dish
I want to add another protein, I have sausage in the freezer
And that’s how it begins… So I will give you base ingredients and some flavor options, the rest is up to you. And, if you are here and thinking “But Sarah I just cant cook like that, I need step by step instructions,” then I’m going to ask you to give it a try. Buy a head of cabbage and lets go. 50% chance you will fuck it up. That’s ok. I don’t always get it right either. “Incasinare” as my Italian cooking godmother would say.
INGREDIENTS:
1 head of cabbage
2 tbsp butter
1 onion, finely chopped
6 cloves garlic, finely chopped
2 cups stock
1 1/2 cup grains
PROCESS:
preheat oven to 375 degrees
cut cabbage into wedges, leave core in place
sear wedges in you pan using a little oil, until cabbage is charred on both sides
add butter to baste cabbage for 3-4 minutes
remove cabbage and set aside
add 1 tbsp olive oil to pan
cook onion and garlic till translucent
add stock to pan
add grains to rice
nestle cabbage back in
bring up to a boil, then down to a simmer
pop in the oven till grains are cooked through
Grab a cabbage at the store and give this a go! Hit me up here if you have any questions!