Hungarian-Style Layered Savoy Cabbage with Lentils | Hearty Autumn One-Pot

Thoroughly sort through the lentils and rinse them in cold water. In a small pot, cover them with twice their volume of water, add 1 teaspoon of the measured salt, and cook over medium heat for 20-25 minutes from boiling, until just tender but not falling apart. Drain and set aside.

In a large pot, bring plenty of water to a boil with 1 teaspoon of salt and half of the caraway seeds. Separate the savoy cabbage into leaves, cut out the thicker central ribs, then blanch in boiling salted water for 3-4 minutes until slightly collapsed and pliable. Drain and let them drip off thoroughly.

Cut the Kolozsvár bacon into small cubes, slice the smoked sausage into thin rounds, finely chop the onion, and crush the garlic cloves.