Highlights
- Not a boring cabbage dish
- Supports healing of intestinal lining (cabbage contains anti-inflammatory isothiocyanates)
- Dinner or lunch
- Preparation time about 1 hour
Ingredients
- Fresh cabbage (you can use any type of white cabbage)
- Carrot – 1 big or 2 small
- Fresh dill – as much as you want (I added two small boxes from AH)
- Tomato puree – one small pot/tin
- A piece of raw or smoked bacon – as much as you want
- Pepper – a pinch
- Salt – a pinch
- Laurel – 1-2 leaves
- Dry dill
- Allspice (English pepper) – 4-5 seeds
- Optional: a couple of fresh tomatoes cut in blocks, onion
Needed appliance
- A cutting board
- A knife
- A frying pan
- A spatula
- A cooking pot with a cover
- A kitchen rasper
Tips
- I often make a vegetarian version – without bacon
- You can add fresh tomatoes (for a richer taste)
- If you don’t have fresh dill, you could use only the dry one but the taste is much better when you use the fresh herb
- My mum would add dried mushroom to it but I don’t fancy it that much
- If you don’t have or you don’t like bacon, you can use other meat like pork or beef
- After steaming your cabbage stew, let it cool down overnight
- Eat it warm
- You can eat it with bread or boiled potatoes or on its own
Preparation steps
- Cut cabbage in thin stripes
- Place cut cabbage with dry dill, pepper, salt, laurel, English pepper in a cooking pot. Add 1 and ½ cups of cold water, cover and stew for 20-30 min on a small gas burner. Mix it from time to time
- In the meantime, fry bacon
- Cut dill, and rasp carrots
- When cabbage starts losing water (after 20-30 min), add rasped carrots, fresh dill and fried bacon
- Mix everything together and add tomato puree
- Stew everything a bit longer (another 20-30 minutes)
- Ideally: let it cool dawn (the best is to leave it overnight in a fridge). <or enjoy it immediately>
- Before serving, warm it up
- Enjoy on its own, with bread or with boiled potatoes
