Lentil Cabbage Stir Fry

4 c. cabbage – either green or red - chopped or shredded	1-2 tbsp. Dijon Mustard
1/2 c. lentils (green or yellow), uncooked and soaked	1/2 tsp. Ground pepper
1 c. water or vegetable stock for cooking lentils	1/2 tsp. salt
4 cloves of garlic, finely minced (add more if desired)	3 tbsp. Caraway seeds (optional)
3 tbsp. Red wine vinegar	1/4 c. grated parmesan or romano cheese

1. Place lentils in saucepan with 1 cup of water/vegetable stock and simmer until tender for 30 or 40 minutes. (If you don’t have vegetable stock, cook lentils in water with a chopped small potato, celery, carrots, bay leave)

2. Make a sauce by mixing together garlic, red wine vinegar, Dijon mustard, salt and ground pepper.

3. In a skillet with olive oil, stir-fry cabbage and lentils until cabbage is tender or your desired consistency. Add sauce and toss until mixed.

4. If desired, add caraway seeds and cheese, toss again until thoroughly mixed