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


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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