serves
6
prep
15 minutes
cook
30 minutes
difficulty
Easy
serves
6
people
preparation
15
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 4 tbsp rapeseed oil
- 200 g (7 oz) streaky (lean) bacon, cut into fine strips
- 2 large onions, finely chopped
- 2 leafy young cabbages or Napa cabbages, shredded
- 2 tbsp water
- 1 lemon, juiced
- 2 bunches dill, finely chopped
- 3–4 tbsp tomato paste (purée)
- 1 tsp caster (superfine) sugar
- salt and white pepper, to taste
Instructions
Heat the oil in a large frying pan (skillet) and fry the bacon strips over a medium heat until crispy. Add the onions and continue to fry for a further 4–5 minutes.
Add the shredded cabbage and water and stir together. Season and cover with a lid, reduce the heat to low and cook for 10 minutes.
Stir in the lemon juice, three-quarters of the chopped dill, tomato paste and the sugar. Continue to fry, stirring every couple of minutes, for a further 10 minutes with the lid removed. Try a bit and season again to taste.
Just before serving add the reserved dill. This dish works well as an accompaniment to chicken, or can be eaten on its own with crusty bread.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
