Braised Cabbage & Lentils w Capers & Dill OH MY!

Happy New Year!

I always make lentils the first week in January......folklore says lentils bring good luck and prosperity!

Cabbage and lentils are my winter comfort food. 

Cabbage is the unsung hero of brassica veggies.   Why do people only think of it in coleslaw?

I will eat cabbage any which way, but braised is my favorite.

Here, the dill and caper sauce is the star, and you will want to eat it with everything.

The key to braising is to keep watching the pot and adding in a tablespoon of water every few minutes so the vegetable is not burning.

DO NOT SKIP THE ANCHOVIES!   It's only 2 measly little anchovies, and with the butter and water, it makes the sauce.

Start with a heavy dutch oven and quarter your cabbage (I use green cabbage usually).

Heat about 4 tablespoons of butter and add in 2 anchovies with the washed cabbage.

Put the lid on and let it go.   Every few minutes, open the lid and splash with water, so the pot isn't burning.    The anchovies and water will create an amazing sauce.

This will take from 25-40 minutes.   Just keep moving it around with tongs.

Meanwhile, make the sauce.

You can add more anchovies if you are an anchovy lover like me.....or just make the dressing without.

In a bowl, mix 2 tbsp of lemon juice and zest of a lemon, a big handful of toasted walnuts, a tbsp of capers, a big handful of chopped fresh dill, a garlic clove shaved on a microplane and about 1/3 cup of olive oil.     (I am being vague about exact measurements, because you can't go wrong here.......more or less nuts, more anchovies, or more dill......just do your thing). 

When the cabbage is ready, like falling apart, lay it out on a platter.  Add some cooked lentils on top and pour on that luscious sauce.

This is so good, and just as delicious the next day.