In a large saucepan place the lentils, onion and carrot quarters, bruised garlic, and bouquet garni. Cover with water and bring to a boil. Reduce heat to a simmer and cook until the lentils are softened, about 30 minutes. Bring a large pot of water to a boil. Once the water boils, add 1 teaspoon of salt. Remove 6 large outer leaves from the cabbage. Cut away the heart from each cabbage leaf. Cook the cabbage leaves, one at a time, in the boiling salted water for 2 minutes, until they turn bright green. Remove the cabbage leaves with a slotted spoon and plunge them into cold water. Melt half the lard or butter in a medium frying pan and cook the chopped onion, crushed garlic, ham, and bacon for 5-8 minutes, stirring frequently. Stir in the crÅme fraöche and season with freshly ground black pepper. Remove the cabbage leaves from the water and dry well with paper towels. Place each cabbage leaf in a small ramekin, overlapping the sides where the heart was removed. Divide the ham mixture evenly among the ramekins. Fold the edges of the leaves over the filling. Remove the cabbage parcels from the ramekins and re-heat in a microwave oven. Melt the remaining lard or butter in a medium frying pan over a moderate heat. Drain the lentils and place them in the frying pan, stirring frequently until heated through. To serve, arrange the lentils on a platter and arrange the cabbage parcels on top.
@
1 1/4 cups lentils
1 onion, quartered
1 carrot, quartered
1 garlic clove, bruised
1 bouquet garni
1 Savoy cabbage
1/4 cup lard or unsalted butter
1 onion, chopped
1 garlic clove, crushed
1/2 cup chopped cooked ham
1/2 cup diced slab bacon
1/2 cup crÅme fraöche
salt, pepper
@
mn
@
@
This recipe is a little time-consuming to make. You can save a little time by cooking the lentils in a pressure cooker.
