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Steamed Cabbage and Root Vegetables with Fresh Dill
Prep Time
30 mins
Cook Time
8 mins
Total Time
38 mins
 
Course: Side Dish
Cuisine: American
Servings: 6
Author: Jayne
Ingredients
  • 1 small cabbage
  • 3 carrots julienned in 2 ½ inch strips
  • 1 large turnip julienned in 2 ½ inch strips
  • 1 large rutabaga julienned in 2 ½ inch strips
  • 2 tbsp melted butter
  • 2 – 3 tbsp finely chopped dill
  • salt and pepper to taste
Instructions
  1. Plunge the cabbage whole into boiling water for 1 minute.
  2. Rinse under cold water. Remove 6 outer leaves in tact. Set aside.
  3. Chiffonade (cut into thin strips) the remainder of the cabbage head.
  4. Beginning with the carrots, steam for about 6 minutes. Keep testing to make sure they are not over cooked. You want them to be crisp.
  5. Next, steam the rutabaga, then the turnips, and finally the cabbage that will more than likely take only a minute.
  6. Toss all the vegetables in a bowl with the butter, lemon juice, and chopped dill.
  7. Arrange the whole cabbage leaves on individual plates. Put a large scoop of vegetables onto each leaf. Serve immediately.
Recipe Notes

Note carrots, parsnips, or beets could also be used.