Author Jean Morrison
Years ago, as a child, I never much liked cabbage. I think back then everyone used to boil it for too long. Hubby and I were planning to travel across Russia a couple of years back and one day we noticed a local restaurant was having a Russian theme for a special menu. Of course we had to try Russian food. Anyway this quick cooked cabbage was on the menu and we both loved it. I've changed the recipe slightly in that I've added chopped fresh dill which is such a popular herb in Russia.
Preparation time: 10 minutes
Cooking time: 6 minutes
Quantity: Serves 4
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1 teaspoons oil
1 teaspoon butter
400 gm very finely sliced cabbage
Finely chopped dill or fennel
Salt and pepper to taste
Melt the oil and butter together in a large frying pan. toss in the cabbage and toss continuously for 5 minutes. Add the dill, salt and pepper adn toss for 1 miniutemore.
The cabbage should be crisply tender. Some of the cabbage shreds will become slightly golden/brown but that is fine. Still try to retain the green appearance of the cabbage. Sereves 4.
If you don't have fresh dill or fennel use a dried herb of your taste.
Cabbage is regarded as a "wonder" vegetable because it has so many good qualities. Raw and juiced cabbage has anti-viral and ant-bacterial properties. It is considered to speed up the metabolism of oestrogen in women and this may protect against cancer of the breast and womb. Studies have shown that men can reduce their likelihood of getting colon cancer by two-thirds if they eat cabbage more than once a week.
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