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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 5 |
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A serving of this hearty dish is a great chill-chaser on cool fall days. Ingredients:
1 tablespoon cooking oil |
1 lb fully cooked polish sausage, halved lengthwise and sliced |
1 large onion, halved and sliced |
8 ounces sliced fresh mushrooms |
1 medium yellow peppers or 1 medium red peppers or 1 medium green pepper, cut into strips |
1 clove garlic, minced |
4 cups water |
2 cups shredded cabbage |
1 cup dry lentils, rinsed and drained |
2 tablespoons rice vinegar |
1 tablespoon brown sugar |
2 teaspoons chicken broth |
1/8 teaspoon ground black pepper |
Directions:
1. In a large pot heat oil.
2. Cook the sausage, onion, mushrooms, pepper strips, and garlic in the oil for 5 minutes or till vegetables are just tender.
3. Add the water, cabbage, lentils, vinegar, brown sugar, bouillon, and 1/8 tsp.
4. freshly ground black pepper.
5. Bring to boiling; reduce heat.
6. Cover and simmer 15 to 20 minutes or till vegetables and lentils are tender.
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