Braised Lentils with Cabbage, Sage, Five-Spice, and Beef Broth

A low, covered braise. The lentils is browned first, then simmered in beef broth with green cabbage until hot and tender. Serves 4. Plan on about 20 minutes of simmering.

Serves 4 · 55 min · Dinner

contains meat

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Ingredients

Units: US Metric

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1⅝ lb cooked brown lentils
14⅛ oz green cabbage
2 clove garlic
7 oz yellow onion
2⅛ tbsp olive oil
3 cups beef broth
1.2 g black pepper
6 g five-spice powder
3.2 g kosher salt
8 g fresh sage

Steps

Pat 1⅝ lb cooked brown lentils dry and salt it. Heat 2⅛ tbsp olive oil in a heavy pot over medium-high heat. Brown the lentils on all sides. Move it to a plate.
Lower the heat. Cook 7 oz yellow onion and 14⅛ oz green cabbage with a pinch of salt until the onion softens, about 6 minutes. Add 2 garlic cloves and 6 g five-spice powder and stir for 30 seconds.
Return the lentils and any juices. Add the beef broth and 8 g fresh sage. The liquid should come about halfway up the main ingredient. Add a splash of water if it does not.
Cover and simmer gently until the lentils is hot and tender, about 20 minutes. If the sauce is thin, uncover it for the last 10 minutes. Taste for salt. Discard bay leaves before serving.

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This is a variation — Cabbage instead of Carrot; Sage instead of Thyme. Base recipe: Braised Lentils with Carrot, Thyme, Five-Spice, and Beef Broth →

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