Braised Summer Cabbage with Fried Potatoes, Feta, and Dill

origin: Adapted from Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom by Deborah Madison

1 head green cabbage, or two small heads
2 tbsp butter
sea salt and freshly ground black pepper, to taste
2 tbsp olive oil
1 lb potatoes, scrubbed and thinly sliced
¼ cup chopped dill
½ cup crumbled feta cheese


Slice the cabbage into thin ribbons, about ½-inch wide. Put in a large pot along with ½ cup water. Bring to a simmer and then cook, covered, until the cabbage is wilted, 10-15 minutes. Drain the cabbage and toss with butter, salt, and black pepper. Set aside while you prepare the potatoes.

Heat the olive oil in a large pan over medium heat. Add the potatoes and cook, turning occasionally, until starting to brown and just tender, about 20 minutes. Season to taste with salt and black pepper.

Toss together the potatoes, cabbage, dill, and feta in a large bowl. Season to taste with salt and black pepper.