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Braised young cabbage with bacon

Name: Braised young cabbage with bacon
Prep time: 50 min
Total time: 50 min
Ingredients: 10-15 g fresh dill (only the leaves), chopped; 500 g young white cabbage, without hard parts, shredded; 50 g onion, cut in half; 100 g bacon, diced; 15 g oil; 250 g water; 1 teaspoon vegetable stock concentrate (e.g., prepared in Thermomix); or 1 vegetable stock cube (for 0.5 l), crumbled; 30 g butter, cut into pieces; ¼ teaspoon freshly ground black pepper; ½-1 teaspoon caraway seeds (optional); 1 heaped teaspoon wheat flour; 1 tablespoon freshly squeezed lemon juice

Young cabbage is one of the most eagerly awaited flavors of spring and summer. The season for it is short — usually from May to August, so it’s worth enjoying its delicate, slightly sweet taste while it’s fresh. It features crisp leaves, a quick preparation time, and exceptional tenderness. Braised with aromatic bacon, dill, and a little butter, it becomes a simple homemade dish that tastes great both as a standalone meal or as a side for lunch.

✨ Other ⏱ 50 min

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Ingredients

10-15 g fresh dill (only the leaves), chopped
500 g young white cabbage, without hard parts, shredded
50 g onion, cut in half
100 g bacon, diced
15 g oil
250 g water
1 teaspoon vegetable stock concentrate (e.g., prepared in Thermomix)
or 1 vegetable stock cube (for 0.5 l), crumbled
30 g butter, cut into pieces
¼ teaspoon freshly ground black pepper
½-1 teaspoon caraway seeds (optional)
1 heaped teaspoon wheat flour
1 tablespoon freshly squeezed lemon juice

Method

Clean the cabbage of hard parts and shred it. Dice the onion and bacon into small pieces.

Add the oil and bacon to a pot. Fry over medium heat until the bacon turns brown and its fat renders.

Add the onion and sauté for a few minutes, until the onion turns translucent.

Add the chopped cabbage, mix, and sauté for a few minutes until it starts to lose volume.

Pour in the water, add the vegetable stock concentrate (or the crumbled cube), and add the pepper. Braise covered over low heat for about 30–40 minutes, until the cabbage is tender.

Towards the end of cooking, mix the flour with a small amount of cold water, add it to the cabbage, and mix thoroughly to slightly thicken the sauce.

Add the butter and lemon juice. Mix and cook for a little longer.

Before serving, sprinkle with fresh chopped dill.

Tips

💡 If you like a more creamy and mild version, you can increase the amount of butter or add 2–3 tablespoons of cream at the end of braising.