Savoy Cabbage-Apple Ragout
with Red Lentils and Dates
|Saturated Fat Acids||2.9 g|
|Sugar added||0 g|
|Bread exchange unit||5|
Peel and finely chop the shallot.
Trim cabbage, remove hard stalk, rinse, drain and cut into fine strips.
Rinse apple, wipe dry, quarter, core and dice. Cut dates in half and cut into strips.
Heat oil in a large non-stick skillet. Sauté shallot briefly until translucent.
Add cabbage and sauté about 5 minutes. Add apple, lentils and dates and cook, stirring frequently, for another 2 minutes over medium heat.
Pour in broth and cook everything for 10 minutes. Season with salt and pepper.
While the cabbage cooks, chop hazelnuts roughly and fry in a small frying pan until fragrant. Remove from heat.
Trim arugula, rinse, shake dry and chop. Sprinkle with hazelnuts and serve over the cabbage and vegetables.