Definitely a good idea… I’d also like to do more with lentils, but Sunshine really isn’t a fan of lentils. I have to (kind of) bury them into what I make.
For me, I enjoy lentils – with just a touch of hot sauce on them.
I’ll do this next time I make meatloaf.
There are so many kinds of lentils and other beans, there may be other varieties that appeal to her if she doesn’t line the brown kind.
For eg red lentils are the inside of brown, and taste different and have a completely different texture. They’re lovely as Turkish lentil soup, simple indian dal / lentil soup, khichdi / lentil and rice risotto, and this ottolenghi coconut curry soup (that tastes like a rich dal to me).
I found an older post where I linked some of my favorite legume recipes — maybe one of them will work for both of you. I also love Hoppin John (blackeyed peas and rice) which is very simple but so flavorful with so few ingredients.
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Thank you for the links and suggestions…
Yes… I’ll keep trying – I don’t want to make dinner a form of “torture” for her, but I do want to improve her health (a bit).
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Of course not! But there are so many delicious options that with the thought and care you put in, I’m sure you’ll hit upon some winners soon enough.
Maybe she’d prefer a lentil that melts away and aid mild (red lentils, yellow moong / mung beans) or a softer bean or so on.
Some more bean-related threads for reading inspiration:
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Along the lines of what @Saregama and @Amandarama offered for cabbage ideas, there is also the Central European spin on cabbage and noodles/demplings called haluski.
It’s a homey heritage dish with many variations. Sometimes you’ll see it with noodles, sometimes little spaetzle-like dumplings, sometimes a little diced bacon, sometimes vegetarian. You can easily search for a version to suit your ingredients and tastes, if the thought appeals.
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Thank you… Looks GREAT!! Sunshine likes all manner of noodles/pasta.
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Not for this time, but this is a favorite way to use up leftover cabbage:
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The first cabbage dish I ever made was a simple spaghetti and quick-braised savoy-cabbage dish (it also had chicken stock and was I think topped with sliced scallions or chives) called “stompin at the savoy.” I also made it with regular cabbage as Savoy wasn’t easy to source. It was from the New Basics cookbook, but sadly I can’t find the recipe online.
I ate a lot of this in grad school.
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@TokushimaCook, having grown up in Western PA can vouch for the version of haluski that you posted as being authentic to the Pittsburgh area. As the recipe author notes, it’s especially popular during Lent (traditionally meatless in that season).
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OK. I have to do it. No one has posted yet a link to the Budget Bytes recipe for stir-fried cabbage. It’s our #1 go-to when there is too much cabbage to be had - any ground meat, any cabbage:
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I think the cabbage would dominate your soup.
I recently I added sauteed cauliflower to a mixture of kale, escarole and spinach in a Filo pie, and the cauliflower dominated all the other flavours. I think the brassica family tends to do this.
I would probably make a sweet and sour braised cabbage with the cabbage. That would keep for a few days in the fridge after it’s made.
Or I would make a cabbage soup, that’s meant to be a cabbage soup.
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