Cooking With Plonq - Cabbage and Lentils edition.
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plonq:
Cabbage and lentils edition.
I shredded a quarter of a cabbage and did a quick pickle on half a red onion for our fish tacos last night. This morning I looked at the leftover cabbage and half onion in the fridge and started formulating a plan.
I diced up the onion along with the rest of our fresh ginger, and three cloves of garlic. I melted about 30ml of butter in the Instant Pot with a splash of olive oil to keep it from browning and added the onions once it was all melted. When the onions were nicely sweated, I dumped in the garlic and ginger and stir-fried it until it was wonderfully fragrant.
Since I knew I was going to be adding lentils, I grabbed the cumin seed, turmeric, red pepper flakes and cinnamon. I added a healthy amount of turmeric, a good shake of cumin, a bit too many red pepper flakes, and a light dusting of the cinnamon.
Next, I scraped the leftover shredded cabbage into the mix and let it cook down while I pondered on what to do next. I measured out ½ cup of red lentils and combined 1 cup of hot water with a bit of chicken bullion. I set that aside for a moment so that I could stir in about 30ml of tomato paste and cook off the raw flavour from that.
On a whim, I grabbed a bag of frozen jalapeños from the freezer and diced in the last two remaining from my 2020 harvest.
Finally, I added the lentils and chicken stock. I stirred it all to combine it, and then sealed the pot and set it to cook on high for 11 minutes followed by 10 minutes of natural release.
After giving it a quick taste, I added a pinch of kosher salt and topped it with parsley.
This was really good. I approve. I think it would have benefited from some chopped tomatoes, and in retrospect, I might have served it with a dollop of sour cream (or yoghurt) on top. But it was fine without those.
plonq:Cabbage and lentils edition.
I shredded a quarter of a cabbage and did a quick pickle on half a red onion for our fish tacos last night. This morning I looked at the leftover cabbage and half onion in the fridge and started formulating a plan.
I diced up the onion along with the rest of our fresh ginger, and three cloves of garlic. I melted about 30ml of butter in the Instant Pot with a splash of olive oil to keep it from browning and added the onions once it was all melted. When the onions were nicely sweated, I dumped in the garlic and ginger and stir-fried it until it was wonderfully fragrant.
Since I knew I was going to be adding lentils, I grabbed the cumin seed, turmeric, red pepper flakes and cinnamon. I added a healthy amount of turmeric, a good shake of cumin, a bit too many red pepper flakes, and a light dusting of the cinnamon.
Next, I scraped the leftover shredded cabbage into the mix and let it cook down while I pondered on what to do next. I measured out ½ cup of red lentils and combined 1 cup of hot water with a bit of chicken bullion. I set that aside for a moment so that I could stir in about 30ml of tomato paste and cook off the raw flavour from that.
On a whim, I grabbed a bag of frozen jalapeños from the freezer and diced in the last two remaining from my 2020 harvest.
Finally, I added the lentils and chicken stock. I stirred it all to combine it, and then sealed the pot and set it to cook on high for 11 minutes followed by 10 minutes of natural release.
After giving it a quick taste, I added a pinch of kosher salt and topped it with parsley.
This was really good. I approve. I think it would have benefited from some chopped tomatoes, and in retrospect, I might have served it with a dollop of sour cream (or yoghurt) on top. But it was fine without those.