New Cabbage with Dill
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I really love cooking new cabbage. Green with tender and airy leaves (almost like Chinese cabbage), I find it the best for salad or sautéed dishes. While I don't rush to make braised cabbage in winter, in summer I enjoy being able to sauté it quickly without filling the house with smells. Although it goes well alongside a grilled pork chop, I admit that I usually prefer to eat it simply, with just a slice of rye bread. That way I could eat an entire portion at once.
Ingredients
new cabbage (approx. 1 kg)
1 medium onion
2 small new carrots
1 sprig of thyme
2 sprigs of dill
salt, ground black pepper
2 tablespoons cold-pressed sunflower oil
Servings: 2
How to prepare new cabbage with dill
- Shred the cabbage finely using a grater like this one or with a knife, following the instructions here. Sprinkle with 1 level teaspoon of salt and gently massage until it loses some volume and feels moist (this takes only about 1 minute with new cabbage). Grate the carrots on top using the coarse grater.
- In a wide pot (preferably cast iron, vegetables sauté better; a wide wok can also be used), heat the oil and add the diced onion. Sauté just until the onion softens, about 5 minutes.
- Add the cabbage and carrots and continue to sauté over medium-high heat for 10 minutes, stirring frequently. After about 7 minutes, you'll notice the cabbage smells slightly sweet. At that moment, grind plenty of black pepper and add the finely chopped thyme. Continue sautéing, this time stirring almost continuously to prevent the cabbage from burning. Taste for salt and add more if needed. When the 10 minutes are up, the cabbage should have reduced significantly and you should see it slightly browned in a few spots.
- Remove the pot from heat and add the finely chopped dill. It's delicious warm but also at room temperature.
New cabbage
Shredded cabbage
Sautéed cabbage
