Ingredients
- 2 cups dried petite green lentils
- 2 bay leaves
- 4 ounces pancetta, finely chopped (about 1 cup)
- 6 cups finely chopped red cabbage
- 1/3 cup white wine vinegar
- 2 tablespoons Dijon mustard
- 1 1/2 teaspoons chopped fresh rosemary
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 garlic cloves, minced
Description
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