With no meat, this cabbage and dill recipe is delicious and healthy.
Polish food sometimes has a bad rep: as so little is commonly known about Poland, prejudices can rear their head at the mention of the place. But Polish cuisine is actually hearty and varied. Take this recipe, adapted from a traditional polish side dish, as proof that the food of Poland can be a fresh, healthy option, to suit any kind of diet.
A common argument against vegetarianism, is the worry about missing out on protein. A head of cabbage contains 12g of protein, the same as two chicken wings. Add some easy peached eggs at another 6g each and this dish is positively packed with protein.
Poached eggs are a super-simple (and yummy) way for vegetarians to squeeze a little more protein into our diets. Pairing poached eggs with greens, and making a delicious dill recipe is just one way to eat them: add them to your breakfast, top your lunchtime salad with them, or take them as a side with dinner: you can’t get enough poached eggs!
Polish Cabbage and Dill Recipe with Easy Poached Eggs
Prep Time: 5 min | Cook Time: 20 min | Total Time: 25 min
FOR THE CABBAGE:
1 lg. White Onion
1 tbsp. Marmite
1 whole Spring Cabbage
2 tbsp. Rapeseed Oil
Juice of ½ a Lemon
Small Bunch of Dill
Small Bunch of Parsley
FOR THE EGGS:
1 tbsp. White Wine Vinegar
First, slice the onion into a bowl, add the marmite, and stir to coat. Finely shred the cabbage, by slicing with a large chef’s knife, or using a mandolin.
Set two saucepans of water to heat on the stovetop, ready for the poached eggs, then take a light pan or a wok and heat the oil over a medium-low heat. Add the onion and marmite and cook until just beginning to caramelize, around ten minutes.
Throw in the shredded spring cabbage and a little water (50ml should be enough), cover the pan, and steam for 10 minutes.
Whilst the cabbage is steaming, poach the eggs: when the saucepans of water begin boiling, turn the heat right down to a simmer. Crack two of the eggs into a couple of small bowls or coffee cups. Add the vinegar to the water, and stir gently, so that the water is moving in a circular direction then, using a spoon, gently tip the eggs into the water, whites first. Cook each egg for three minutes, then remove from the pan with a slotted spoon and allow to drain on kitchen paper. Repeat with the over two eggs.
When the cabbage is steamed, and the eggs are draining, stir in the lemon juice and most of the herbs (saving a little for garnish). Allow to cook for a further minute or so.
Bring the pan straight to the table (or turn out into a serving dish, if you’re feeling especially fancy). Lay the eggs on top, and sprinkle with the remaining dill and parsley.
This cabbage recipe is not only quick to throw together, but really versatile too: it makes a lovely brunch, or a light supper. Serve up as a side dish for a big group, or pack for a lunch at your desk – it’ll save for a few days (minus the eggs) in the fridge.
Zoe Pickburn – CookingYourself Recipe