INGREDIENTS

1 onion (chopped finely)
30g unsalted butter
young white cabbage head – about 900g (chopped)
400g tin of plum or chopped tomatoes or about 8 fresh ones
1½ cup of hot water
½ cup fresh or frozen chopped dill
golden caster sugar to taste (I added about 1½ tsp)
sea salt to taste
freshly cracked black pepper to taste

METHOD

On the bottom of large pot fry onion on half of the butter until golden. Reduce fire, add tomatoes, cabbage, half of the dill, water and cook covered until cabbage is very soft, melting in your mouth. Stir in the rest of butter and dill, season to taste with sugar, salt and black pepper.

Serve with boiled baby potatoes and optionally some meat.

Make 6 servings (as a side dish).

• Taste also good with slice of fresh bread with butter.