1 Peel and finely chop the shallot.
2 Trim cabbage, remove hard stalk, rinse, drain and cut into fine strips.
3 Rinse apple, wipe dry, quarter, core and dice. Cut dates in half and cut into strips.
4 Heat oil in a large non-stick skillet. Sauté shallot briefly until translucent.
5 Add cabbage and sauté about 5 minutes. Add apple, lentils and dates and cook, stirring frequently, for another 2 minutes over medium heat.
6 Pour in broth and cook everything for 10 minutes. Season with salt and pepper.
7 While the cabbage cooks, chop hazelnuts roughly and fry in a small frying pan until fragrant. Remove from heat.
8 Trim arugula, rinse, shake dry and chop. Sprinkle with hazelnuts and serve over the cabbage and vegetables.