Napa cabbage and lentils

6 servings

Ingredients

Quantity	Measure	Ingredient
1		Head napa cabbage; trimmed cored (about 1-1/2 lb.)
1	cup	Lentils; rinsed
2		Sprigs thyme;
2	cloves	Garlic, peeled & chopped
½	cup	Meaty bacon; cubed
½	cup	Chicken stock;or broth
1	tablespoon	Vinegar;
		Salt & pepper to taste;

Directions

Julienne cabbage. Set Aside. Cover lentils with water by 1 inch. Add thyme, bring water to a boil, then cover the pan and reduce heat to a simmer. Cook until tender but not mushy, about 20 minutes. Drain and rinse under cold water to stop cooking. Discard thyme. Heat oil in a skillet. Add garlic and bacon, and cook for 2 minutes. Add chicken broth and lentils and cook, stirring several times, for an additional 2 minutes. Add cabbage and cook until limp, stirring often. Off the heat, add vinegar, salt & pepper. Stir. Serve as a side dish with grilled fish or duck. Source: The San Diego Union-Tribune Food Section, Dec. 8, 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By MICHELLE BRUCE On 04-01-95