This meal, which was featured in 2017, gets rave reviews from vegetarians and non-vegetarians alike. It is classic comfort food that is great for cooler fall days. Enjoy it with a beer and celebrate Oktoberfest at home!
Cook cabbage by heating a saute pan or Dutch oven over medium heat. Add butter (portion for the cabbage) and then garlic (portion for the cabbage) and apples to melted butter. Saute for ~2 minutes before adding cabbage with a pinch of salt. Saute for another 14 to 16 minutes, until cabbage is tender.
While cabbage is cooking heat a skillet or non-stick pan over medium heat. Add oil and then mushrooms to heated oil. Saute until mushrooms are tender and golden brown, 6 to 7 minutes (note: don't rush this step; cooking the mushrooms until they are dark brown is the key to developing flavor in the sauce). Stir in flour, paprika, coriander, and garlic (portion for the stroganoff). Continue cooking for 1 minute.
Add stock and lentils to pan and simmer until liquid reduces by about half, ~5 minutes more. Season with some salt and pepper.
If noodles were made ahead, reheat in the microwave and toss with butter (portion for the noodles). Season with some salt.
Stir vinegar and maple syrup into finished cabbage and season with some salt.
Spoon lentil and mushroom sauce over noodles. Top with some parmesan cheese if you’d like. Serve with cabbage on the side. Squeeze lemon wedges over everything. Enjoy!