Cabbage sauteed with dill and lemon juice

25 Jul Cabbage sauteed with dill and lemon juice

Although I love the classic, Polish version of sauteed cabbage, I also experiment with lighter versions, without a roux. This recipe is a perfect example of perfect, light combination of  of slightly sweet cabbage and sour lemon. I usually serve this version of cabbage with something very neutral in taste, i.e. either with rice or rice or soy noodles.

Ingredients (2 servings)

A quarter of cabbage,

180 g of tofu, diced

Dill

optionally 1 chilli pepper

a pinch of salt

lemon juice (to taste)

oil (preferably neutral in taste, i.e. rapeseed or rice) You can also replace the oil with butter in a non-vegan version (it is also delicious)

 

Recipe

 

1. Chop the cabbage finely

2. Heat the oil or butter and sauteé finely chopped cabbage in a frying pan or pot with a thick bottom

3. Keep stirring to avoid burning 

4. When cabbage softens alittle, after a few minutes, add lemon juice and finely chopped chili pepper if you are using it. Use as much lemon as you like.

5. Add diced tofu and chopped dill and serve