Ingredients
- 600 g of savoy cabbage coarsely sliced
- 200 g of onions coarsely chopped
- 200 g of lentils soaked for 3 hours
- 30 ml of dried thyme
- 600 g of sliced potatoes
- 1 l of vegetable stock
- 80 g de margarine
- Black pepper and Aromat
Instructions
- Cook the cabbage in the stock until tender, strain and reserve the stock.
- Cook the onions, thyme and lentils in the stock until the lentils are soft, strain and reserve the stock.
- In a greased ovenproof dish, place a layer of half of the cabbage, then the lentils and finish with the other half of the cabbage.
- Pour on the stock to come up to but not over the top layer of cabbage, top with the potatoes, season and dot with the margarine.
- Cook in the oven at 200 °C until the potatoes are cooked and brown on top.
Notes
Serve with a salad.
A little story
One of Papounet’s recipes.