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
ingredients
- 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
instructions
- 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.
meal or course
dinner, lunch, main course, side