Vegetarian: Cabb Lentil Pilaf by Recipe Cottage

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	Cabb Lentil Pilaf

		Braised Cabbage and Basmati/Lentil Pilaf 2 T oil 1 c finely chopped onion 1 to 4 large garlic cloves, minced 4 c thinly sliced green or red cabbage, about 2/3 of a small head 1/2 c water salt and fresh ground black pepper to taste 1/3 c raspberry vinegar (optional) 2 c water 2/3 c white wine or vegetable stock 1 1/3 c uncooked basmati rice 1/2 c dried lentilles du Puy (french lentils) or brown lentils 1/2 t salt 1 t chopped fresh tarragon or 1/2 t dried tarragon 1 c cherry tomato halves fresh-ground black pepper to taste Saute onions in oil until they have softened. Add the garlic, cabbage, (1/2 c) water, salt and pepper and cook covered for 10 minutes, checking periodically to make sure that it doesn't scorch. Remove lid and cook additional 20 minutes over medium heat stirring every 5 minutes or so. While cabbage cooks, start the pilaf. Bring (2 cups) water to boil with the wine. Add the rice, lentils, tarragon, and salt. Cover and cook on low 20-25 minutes or until rice and lentils are tender. Stir the braised cabbage into the rice. Add the cherry tomatoes, season with salt and pepper and stir gently. Serve hot.