Young Spring Cabbage with Dill and Bacon

Another recipe from Polska! The first time I made this recipe I made half, because it sounded like a lot of cabbage, and I totally regretted it. This is so good you guys!

Serves 6

7 oz. bacon, cut into thin strips
2 large onions, finely chopped
2 leafy young cabbages or Napa cabbages, shredded
2 TB water
juice of 1 lemon
2 bunches of dill, finely chopped
3-4 TB tomato paste
1 tsp caster sugar
salt and pepper to taste

1. Fry the bacon over medium heat until crispy (make sure you use a big enough pan for all the cabbage!). Add the onions and continue to cook for 4-5 minutes.

2. Add the shredded cabbage and water, and mix together. Season and cover with a lid, reduce heat to low, and cook for 10 minutes.

3. Stir in the lemon juice, 3/4 of the chopped dill, tomato paste, and sugar. Continue to cook, uncovered, stirring every couple of minutes, for another ten minutes (or more, depending on your cabbage). Taste and season again as needed.

4. Just before serving add the reserved dill.

The original recipe cooks the bacon in 4 TB canola oil, but I don’t think that’s really necessary.

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