Cabbage delight: A taste of spring with bacon flair

I really like cabbage and prepare it in several ways. When I want a delicious vegetable dish for dinner, I make it vegetarian-style with lots of dill. However, I also have a way to turn this vegetable into a base for a standalone dish. Then, I add bacon to it. Of course, in this form, it can also be a side dish for dinner.

At this time of year, it's worthwhile to use young cabbage as often as possible and prepare it in many ways. It is packed with vitamin C, which strengthens immunity and acts as an antioxidant, protecting cells from damage. It also contains B vitamins and vitamins A, K, and E, all of which have a beneficial effect on many bodily functions.

Cabbage is also a good source of calcium, essential for strong bones and teeth. This green vegetable is worth incorporating into your diet if you're trying to lose weight, as it's low in calories but high in fibre. This helps with shedding excess pounds, as it provides a feeling of fullness for a longer time and speeds up metabolism.

First and foremost, you mustn’t overcook it. Cabbage is soft and delicate and doesn't require long cooking. It is braised until tender with spices, chives, and dill, but this process must be controlled. It should remain firm and not fall apart, which usually takes around 15 minutes.

When I prepare young cabbage with bacon, I season it more robustly. The addition of bacon demands a more distinct character, so onions, garlic, bay leaves, and allspice work well here. They impart a deep aroma and flavour to the cabbage. It's also worth mentioning that using lard for this dish is beneficial. When you fry the bacon in it, the cabbage will taste like it came from your grandmother's kitchen.

Ingredients:                                      

• 1 head of young cabbage,
• half a bunch of dill,
• half a bunch of chives,
• 1 onion,
• 2 cloves of garlic,
• 140 g 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. When 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 into 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 a little longer until the mixture thickens.
7. Season the young cabbage with salt, pepper, sugar, and lemon juice to taste.