Agriculture Reference
In-Depth Information
Heat the oil in a large, heavy pot over medium heat. Slit the sausage casings and crumble
the meat into the pot. Discard the casings and break the meat up with a spoon. Chop the
stew meat as finely as possible by hand and add it to the pot. Cook, stirring occasionally,
until the meats are well browned, about 15 minutes. Be careful not to let them scorch.
Add the vinegar and stir; it will evaporate almost immediately. Using a slotted spoon,
transfer the meat to a strainer and shake it to remove as much grease as possible. Discard
all but 1 tablespoon of the grease in the pot.
While the meat is draining, add the carrots, celery and onion to the pot and return it to
medium heat. Cook, stirring frequently, until the vege tables soften and become fragrant,
about 5 minutes. Add the garlic and cook until fragrant, 2 to 3 minutes more.
Add the lentils and stir to coat with the flavorings. Add the meat, water, bay leaf, tomatoes
and 1 teaspoon salt and bring to a simmer. Cook until the lentils have softened, about 45
minutes.
Cut the cabbage into quarters. Trim out the core and shred the cabbage coarsely. About 15
minutes before serving, add the cabbage to the pot and stir to mix well. Let the cabbage
melt into the soup, then season to taste with a good grinding of pepper and more salt and
vinegar, if necessary. Remove the bay leaf and serve.
Duxelles-Stuffed Savoy Cabbage
This recipe comes from my friend the brilliant French chef Michel Richard. He
frequently uses curry powder as a seasoning for mushrooms. In the quantity called
for here, you don't so much taste it as notice the complexity it brings to the mush-
rooms. If you don't have any hazelnut oil, you can use olive oil instead.
MAKES 12 ROLLS
