Sautéed cabbage with butter sauce and mountain lentils

Halve the cabbage, wrap it in baking paper and bake in the oven at 180 degrees for 45 minutes. Take the baked cabbage out of the paper and save the cabbage juice in a bowl. Set the juice aside for later.

Lightly sauté the mountain lentils in a saucepan, deglaze with balsamic vinegar and a add little water. Leave to reduce for about 20 minutes.

Combine the cream, butter and cabbage juice in another saucepan. Season with salt and pepper. Pour the mixture into the mountain lentils and add the chives. Stir.

To serve, quarter the cabbage and lightly sauté it in a little olive oil. Arrange the cabbage on a plate and add the butter sauce and mountain lentils. Garnish with finely chopped chives.