Ethiopian Injera with mustard lentils And braised Braised Cabbage Gluten free 1 medium cabbage head – cut into 8 wedges 2 medium carrots – peeled and diced 1 large onion – peeled and sliced 3 tablespoons olive oil 1/4 cup vegetable broth or water sea salt and freshly ground black pepper – to taste pinch red pepper flakes – optional 1 teaspoon turmeric – optional 1. Preheat oven to 325 F (160 C). Snuggly arrange the cabbage wedges in a lightly oiled baking dish. Drizzle olive oil and broth/water over it, followed by salt, pepper and turmeric, if using. 2. Cover with foil and braise for 1 hour. Remove the dish from the oven and carefully flip the cabbage wedges. Braise for another hour. Increase oven temperature to 400 F (200 C). 3. Remove the foil and place the dish back into the oven for another 15-20 minutes, until the cabbage is golden brown. Mustard Lentils 1 cup lentils (I used puy, but green or black would work just as well) 1 teaspoon black mustard seeds 1/2 teaspoon black peppercorns 1 teaspoon sea salt pinch of cayenne pepper juice of 2 small or 1 large lemon 3 tablespoons olive oil 1 chile or jalapeno – seeded and minced 1. Cook the lentils in plenty of salted water until soft, 15 minutes or so, depending on the type of lentils. 2. Grind the mustard seeds and peppercorns in a mortar and pestle. Add in the salt and cayenne and pour 1 tablespoon of boiling water over the spices. Add lemon juice and olive oil, stir to combine. 3. Add the chile/jalapeno into the lentils and pour the dressing over them. Toss well to combine, adjust salt.
Posted on: Mon, 10 Nov 2014 00:19:48 +0000