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96bc1e93 1200 4878 8a36 bab663d5a6ed  2016 04 05 00 32 47

Soak 2 cups lentils overnight. Drain and add to slow cooker with 4 cups boiling water, 1 small head cabbage, cored and thickly sliced, 1 sprig Rosemary, 1 bay leaf, 1/4 teaspoon each turmeric and black pepper.
Cook on high for 1 hour, season to taste, and serve with cashew cream and good balsamic.