Young Cabbage
Servings: 3
Cook Time: 20 minutes
Ingredients
- Young cabbage
- 1 carrot
- Piece of parsley
- 1 onion
- Salt
- Pepper
- Lemon juice
- Sugar
- Cream
- Dill
- Chives
Directions
- Finely chop the head of young cabbage
- Grate 1 carrot & a piece of parsley on a course grater
- Cut the onion into cubes
- Fry the onion, carrot & parsley in a little oil or butter
- Add cabbage
- Season with salt, pepper, add bay leaf, allspice, lovage and fry gently
- Pour 1 cup of boiling water, simmer, for about 10 minutes
- Acidify with lemon juice and add a little sugar
- Suspend 30% cream with a spoon of flour
- Season to taste, add chopped chives and lots of dill
Recipe Details
This cabbage and vegetable dish is ideal for a light yet satisfying lunch. It’s packed with fiber and nutrients, making it both nourishing and filling. The combination of cabbage, carrot, and parsley provides a fresh, vibrant flavor, while the cream and dill add a rich, comforting touch. You can easily substitute the cream with a plant-based alternative or yogurt for a lighter option, and swap dill for parsley or chives if you prefer a different herb.
