A lovely quick and easy cabbage stew with frizzled onions and I love the addition of lots of dill.
If the stew sounds like it might fall under the ‘beige’ food catergory, it does, but the addition of lemon, dill and those onions really elevate the dish into something light and nourishing.
I used a combination of savoy, which gives the stew a bit more colour and white cabbage.
I served this with a quick preserved lemon gremolata (chop together parsley, preserved lemon rind, garlic, olive oil and salt) and I think a dollop of creme fraiche would be lovely too.
Vegan: just replace butter with olive oil or use a great vegan alternative, like Ammas Creamery.
Thanks to Alison Roman for the recipe.