Wednesday, 12 March 2014
Cabbage lentil parcels with spicy tomato sauce, 'tatoes and purple sprouting broccoli
Roasted potatoes (they're a bit of an addiction at the moment), cabbage parcels filled with lentils, leek, celery and carrot - with a tomato chili sauce - and steamed purple sprouting broccoli.
I won't separate this out into 3 dishes - I will set out the chronology of the processes of the dishes together.
Potatoes - chopped into bite sized pieces
Cabbage - leaves pulled whole from the stalk
Leeks - chopped and rinsed
Celery - chopped
Carrots - peeled and diced
Tin of tomatoes
Purple sprouting broccoli
1. Put olive oil in a frying pan, and an oven dish (for the potatoes). Put the oven dish into a hot oven.
2. Boil potatoes, steam cabbage leaves on top.
3. Sautee in olive oil - chopped leek and celery, diced carrot - when a bit soft add garlic, puy lentils, a glass of white wine, water and mixed herbs, and a spoonful of mustard - simmer for about 20 minutes - checking it doesn't get too dry.
4. Meanwhile, drain parboiled potatoes and chuck into hot oil - move about until all covered in film of oil and return to the oven to roast.
5. Set cabbage leaves out to cool.
6. Finely chop onion and soften in olive oil.
7. When onion is soft add garlic, then add tin of chopped tomatoes and half a tin of water - and crushed garlic. Simmer until it looks like a yummy sauce (you may need to add more oil or water as you get there).
8. When the lentil mixture is done (about 20 minutes) spoon into cabbage leaves, and fold into parcels.
9. Set parcels into oven dish, cover with tomato sauce and stick into the oven under the potatoes.
10. Steam purple sprouting broccoli.
Taste and season as you go - I put salt on the 'tatoes - and lots of pepper in the lentils.
Just over an hour after the potatoes hit the pan put all dishes on the table - and scoff. We did. The word parcelabulous was invented.