| Prep: 20 mins | Cook: 35 mins – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 330 | 6g | 1g | 53g |
| sugars | fibre | protein | salt |
| 13g | 13g | 18g | 1.5g |
Why I Love Czech Cabbage Tornec with Red Lentils
Welcoming family and friends to my table with a generous bowl of Cabbage Tornec with Red Lentils is one of the many ways I find joy in the kitchen. It’s a homey, soul-stirring dish that encapsulates elements of my heartland heritage and the desire for farm-fresh ingredients. The aromatic blend of fragrant spices, the hearty lentils, and the humble cabbage – all the components work harmoniously, reminding me of Nebraskan feasts that unify the community.
The Magic of a Hearty Dish
This recipe shares similarities with many Midwestern hearty stews. Its rich, earthy flavors remind me of a classic rainy-day beef stew while catering to a diverse diet, including vegetarians and vegans. The Cabbage Tornec with Red Lentils, while inherently Czech, straddles the border between the European and Midwestern cooking techniques, making it a versatile accompaniment to various dishes. It pairs gloriously with a crusty piece of bread, or even your favorite grilled chicken recipe if you want to add a protein on the side.
Homage to My Inspirations
Creating a dish like the Cabbage Tornec with Red Lentils isn’t just about combining ingredients. It’s a practice steeped in memories and people who have inspired me along the way. One such person is the esteemed Chef Andrea Burgener. Her commitment to ethical cooking and the use of fresh, locally sourced ingredients have greatly influenced how I approach my personal cooking style. This dish, to me, embodies what it means to cook with care – for our bodies, our communities, and our planet.
To conclude, this Czech dish holds a special place in my heart as it encapsulates my love for hearty, one-pot meals, the reminder of the simple joys of fellowship at church potlucks, and my passion for sharing comforting, soulful food that brings people together. It’s not just a recipe, rather, it serves as a testament to my Midwest roots.
What You’ll Need
- 2 cups red lentils
- 1 large head of cabbage
- 2 large onions
- 4 cloves of garlic
- 2 tablespoons olive oil
- 1 tablespoon caraway seeds
- 1 tablespoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 2 bay leaves
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- Cilantro or parsley for garnish
Method
Step One
Start by washing the red lentils under running water until the water runs clear. Then, soak the lentils in cold water for about 30 minutes. While the lentils are soaking, chop the cabbage, onions, and garlic.
Step Two
In a large pot, heat the olive oil over medium heat. Add the onions, garlic, and caraway seeds. Cook until the onions become transparent and the garlic is fragrant.
Step Three
Add the chopped cabbage to the pot. Sprinkle it with paprika, salt, and black pepper. Cook the cabbage, stirring occasionally, until it softens and begins to brown slightly.
Step Four
Drain the lentils and add them to the pot. Stir everything together so that the lentils are well mixed with the cabbage. Add the vegetable broth, bay leaves, apple cider vinegar, and sugar. Turn the heat to low, cover the pot, and let it simmer for about 40 minutes, or until the lentils are tender and have absorbed most of the broth.
Step Five
Once the lentils are cooked and the cabbage is tender, taste the soup and adjust the salt and pepper if needed. Remove the bay leaves. Serve the soup warm, garnished with cilantro or parsley.
