Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Head napa cabbage; trimmed 1/2 c Meaty bacon; cubed
-cored (about 1-1/2 lb.) 1/2 c Chicken stock;or broth
1 c Lentils; rinsed 1 tb Vinegar;
2 Sprigs thyme; Salt pepper to taste;
2 cl Garlic, peeled chopped

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

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