Cabbage delight: Vitamins and flavor in every bite

I really enjoy young cabbage and prepare it in various ways. When I want a delicious vegetable dish for dinner, I make it vegetarian with lots of dill. However, I also have a method to transform this vegetable into a standalone dish by adding bacon. Of course, it can also be served as a side dish.

During this time of year, it's wise to incorporate cabbage into your meals as often as possible. It's rich in vitamin C, which boosts immunity and acts as an antioxidant, protecting cells from damage. It also contains B vitamins, as well as vitamins A, K, and E, which have a beneficial effect on many bodily functions.

Cabbage is also a good source of calcium, essential for strong bones and teeth. It's a great addition to your diet when trying to lose weight, as it is low in calories but high in fiber. This can help you feel full longer and speed up metabolism.

First and foremost, don't overcook it. Young cabbage is soft and delicate, requiring only a short cooking time. It is braised until tender with spices, chives, and dill, but this process needs to be monitored to keep it firm and prevent it from falling apart. This usually takes about 15 minutes.

When I prepare young cabbage with bacon, I use stronger seasoning because the addition of bacon demands a bolder flavor. Onions, garlic, bay leaves, and allspice are great for this purpose, providing the cabbage with a deep aroma and flavor. It's also worth using lard for this dish. By frying the bacon in it, the cabbage will have a nostalgic flavor, reminiscent of grandma's cooking.

Ingredients:                  

• 1 head of young cabbage
• Half a bunch of dill
• Half a bunch of chives
• 1 onion
• 2 cloves of garlic
• 5 oz of smoked bacon
• Salt, pepper, bay leaves, and allspice
• Sugar, to taste
• Lemon juice, to taste
• 1 tablespoon of lard

Instructions:            

1. Clean and shred the cabbage. Similarly, cut the bacon.
2. In a large pot, heat the lard, then fry the bacon. Once it turns golden, add the onion and sauté until golden. Then add the garlic.
3. Add the shredded cabbage, dill, chives, bay leaves, and allspice to the pot. Pour in a small amount of water.
4. Braise on low heat under the lid until the cabbage is tender.
5. In a separate pan, melt the lard, then add the flour. Mix vigorously until a roux forms.
6. Add the roux to the pot with the cabbage and cook for a little longer until the mixture thickens.
7. Season the young cabbage with salt, pepper, sugar, and lemon juice to taste.