In the kitchen with MyTrela
Stewed young cabbage with carrot and dill
Young cabbage stews covered with weighed water, then combines with onion and carrot fried in ghee and fresh dill.
1 serving
Ingredients
Ingredients cover the entire recipe for 1 serving. Weigh cabbage after removing the hard core, and onion and carrot after peeling. Weigh 150 g of water and the full portion of ghee separately.
- Young cabbage450 g450 g leaves after removing the hard core and damaged parts.
- Onion35 g35 g after peeling.
- Carrot50 g50 g after peeling.
- Clarified butter (ghee)21 gAll 21 g for frying onion and carrot.
- Salt2 g
- Fresh dill20 g
- Water150 gA new explicit amount for this original version, as described in the preparation; it is not a reconstruction of the historical liquid amount.
Preparation
- Wash cabbage, remove the hard core and damaged leaves, then weigh 450 g prepared leaves and shred. Weigh peeled onion and chop; thinly slice peeled carrot.
- Transfer cabbage to a small pot and pour in all the new 150 g water. Cover with a well-fitting lid and stew over a low heat, stirring occasionally, until cabbage softens and releases its own juice.
- Heat all the weighed 21 g ghee in a frying pan. Soften onion and carrot in it, then transfer vegetables with all the remaining pan fat to the cabbage.
- Add all the weighed salt, stir and continue cooking until carrot is tender. Finally stir in all the chopped dill and serve the ingredients with the resulting liquid.
Preparation and cooking time for this original version has not been measured.
Nutritional values
We do not provide calories or macronutrients: nutritional values for this original version have not been confirmed.
About this recipe
Developed by MyTrela with AI assistance. This is a new original MyTrela version with explicitly defined ingredient weighing and preparation stages and liquid amounts, rather than a reconstruction of the historical weight or liquid basis. This version has not been tested in a kitchen trial. The illustration shows a serving suggestion.
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