Tuesday, June 4, 2013

Cabbage-lentil-rice bake with chantarell sauce.

To me this is a dish that feels truly Swedish. Perhaps a bit more appropriate for fall, since it's true comfort food, and chantarelles grows in fall. Also the lingonberries, which is a must as a condiment for me. However, both chantarelles and lingonberries keeps well, if dried and freezed, and who doesn't need a little bit of comfort even in summer?

How to:
1. Cut cabbage in desired shape, as in thin stripes or small cubes. Cook it in a big pan together with onions, soy sauce, thyme, salt, pepper and desired sweetener until soft but chewy.
2. Mix in boiled green lentils and rice, and adjust seasoning.
3. Put in oven safe dish and bake until browned and crisp on top.
4. Dehydrate the mushrooms if dried or sautee them if fresh. Mix into your gravy of choice.
5. Serve with lingonberry jam.

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