June 6, 2023
How to Make Baby Cabbage With Dill

How to Make Baby Cabbage With Dill

A versatile ingredient in many dishes, dill has been a part of our diets for thousands of years. Whether it’s dried, fresh or in brine for pickling, it enhances the flavor of a wide range of foods.

A bright and grassy herb, dill has a flavor that evokes anise, parsley and celery. It’s used as a seasoning, garnish or in cooking to add texture and freshness.

This cabbage and dill recipe is a perfect way to serve up a refreshing and simple side dish that goes well with grilled meats or hearty vegetables. It’s a great meal prep option, too, and will keep for up to 24 hours in an airtight container in the refrigerator.

Cabbage with Dill Slaw (Sliced and Shredded)

This salad combines shredded cabbage with thinly sliced cucumbers, chives and fresh dill. It’s a light and refreshing recipe that will pair well with grilled meats, tacos or brats. It’s also great as a lunch side dish, as the ingredients are easily adaptable for meal prep.

Using a mandoline slicer, cut the cabbage into 1/8-inch-thick rounds. Transfer to a large bowl. Drizzle with olive oil and season with salt and pepper. Stir to combine. If the dressing seems too thick, add a bit more water to achieve your desired consistency.

Savoy Cabbage with Tahini Dressing and Dill

This recipe uses savoy cabbage, which is more tender than standard green cabbage. It’s perfect for making cabbage steaks that are roasted and drizzled with a light tahini sauce. This dish is a quick and easy way to use up leftover dill and a great side for summer parties or family dinners!

The dish is also a healthy option for those on low-calorie diets. It is full of fiber, vitamin A and C, and anti-oxidants.

Cooked Dill Soup with Apples and Carrots

This savory, delicious soup is full of flavor, thanks to the addition of apple and carrots and fresh dill. It’s also a great source of iron, potassium and calcium.

Makes 2 servings

Dill is a mild herb that has been around for thousands of years. It’s native to Mediterranean and western Africa, as well as parts of Russia and India.

Its leaves, stems and seeds have been cultivated for culinary and medicinal purposes since ancient times. It is also widely cultivated in North America and Europe.

A common ingredient in stews and braises, dill is often paired with fish, smoked meat or caviar. It can be added to a cream or wine-based sauce, or tossed with rice, barley or quinoa.

The leaves, stems and seeds of dill are a favorite for many people. They have a mild flavor that evokes anise, pepper and parsley and add a fresh, clean flavor to many recipes.

Dried dill, known as dill seed, is a very common ingredient in Scandinavian and Eastern European cuisine. It is commonly added to savory soups and stews, as well as to cheeses, salads or a variety of other cooked dishes.

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