Ingredients
| 1 cup crème fraîche | |
| 1⁄4 cup finely chopped dill | |
| 1 garlic clove, crushed | |
| 2 tablespoons lemon juice | |
| 3 tablespoons extra virgin olive oil | |
| 1⁄2 green cabbage, cut into 4-6 wedges | |
| fresh dill, to serve |
Instructions
| 1. | Mix together crème fraîche, dill, garlic and lemon juice in a small bowl. |
| 2. | Season and set aside. |
| 3. | Heat the oil in a large heavy-bottomed frying pan over a high heat. |
| 4. | Place cabbage wedges in the pan (they must all be flat so you might need to fry in batches) and cook for 4-5 minutes or until starting to crisp and blacken slightly on the outside, while becoming soft on the inside. |
| 5. | Flip and repeat on the other side. |
| 6. | Remove from heat, season and serve with a dollop of dill crème fraîche and some fresh dill. |
Recipes, food styling & photography Will Bowman & Jane Lyons
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