| (CLICK TO BUY)
3 tablespoons lightly salted high-quality butter, at room temperature
1 tablespoon finely chopped
1/4 cup salt
2 medium Savoy cabbages, cut in half lengthwise
1/4 pound bacon, diced
2 teaspoons unsalted butter
Fine sea salt and freshly ground black pepper
In a small bowl, using a fork, mix the butter with the dill. Refrigerate.|
Combine 4 quarts water and the salt in a large pot and bring to a boil over high heat. Add the cabbages,
reduce the heat to medium, and cook for 8 to 12 minutes, or until the cabbages are tender but still offer
some resistance when pricked with a fork.
Meanwhile, fry the bacon in the unsalted butter in a skillet over medium heat for 7 to 9 minutes, or until crisp.
Drain the cabbages well and place on individual plates. Add the dill butter and bacon, season each plate with salt
and pepper, and serve.