Ingredients:

  • 1 medium head (2 lbs / 900g) green cabbage, cored and chopped into 2-inch chunks
  • 4 cups (950ml) filtered water
  • 1 tbsp (15g) kosher salt
  • 3 tbsp (42g) unsalted butter, melted
  • 1 large lemon (approx. 3 tbsp / 45ml juice and 1 tsp / 2g zest)
  • 3 tbsp (15g) fresh dill, finely chopped
  • 2 cloves (6g) garlic, minced
  • ½ tsp (1g) freshly ground black pepper

Instructions:

  1. Fill a large pot with 4 cups (950ml) of water and 1 tbsp kosher salt; bring to a rolling boil over high heat.
  2. Carefully add the cabbage chunks and reduce heat to medium-high to maintain a steady simmer.
  3. Cook for 8–12 minutes until the cabbage is translucent and tender when pierced with a fork, but still holds its shape.
  4. Immediately pour the cabbage into a colander and shake gently to remove excess water to stop the cooking process.
  5. While the cabbage is still steaming, drizzle melted butter over the top.
  6. Add minced garlic, lemon juice, lemon zest, and chopped dill.
  7. Toss gently with tongs until evenly coated in the emulsion and season with black pepper.