Braised Summer Cabbage with Fried Potatoes, Feta, and Dill

Name: Braised Summer Cabbage with Fried Potatoes, Feta, and Dill
Yield: 4 servings
Ingredients: 1 head green cabbage, or two small heads; 2 tbsp butter sea salt and freshly ground black pepper, to taste; 2 tbsp olive oil; 1 lb potatoes, scrubbed and thinly sliced; ¼ cup chopped dill; ½ cup crumbled feta cheese

Serves 4

cabbage herbs potatoes

Method

1
Slice the cabbage into thin ribbons, about ½-inch wide. Put in a large pot along with ½ cup water. Bring to a simmer and then cook, covered, until the cabbage is wilted, 10-15 minutes. Drain the cabbage and toss with butter, salt, and black pepper. Set aside while you prepare the potatoes.
2
Heat the olive oil in a large pan over medium heat. Add the potatoes and cook, turning occasionally, until starting to brown and just tender, about 20 minutes. Season to taste with salt and black pepper.
3
Toss together the potatoes, cabbage, dill, and feta in a large bowl. Season to taste with salt and black pepper.

From the farm's kitchen

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