Apart from a bit of extra chopping and mincing, this is not really any more difficult or time consuming than serving a simple boiled vegetable. It seems so much fancier, though! The rest of the meal can be pretty straightforward – some grilled or broiled fish or chicken; some rice or noodles. Potatoes would be lovely but we are still waiting for the first of them to show up. Very soon, I hope!
Stored cabbage with frozen peas are a favourite combination in the winter; they go together even better when both are fresh and summery.
20 minutes prep time
1/4 cup minced garlic scapes
1 cup shelled peas
3 cups finely chopped cabbage
2 teaspoons minced fresh dill
1/4 to 1/3 cup sour cream
salt & freshly ground black pepper to taste
Wash and trim the tops and tough lower stems from the garlic scapes; mince the remainder fine. You will likely need 4 to 8, depending on size. Shell the peas. Wash and chop the cabbage.
Bring about 2 cups of water to a boil in a pot. Add the garlic scapes and cabbage and boil for 2 to 4 minutes, then add the peas and boil for a further 2 to 3 minutes. While they cook, mince the dill.
Drain the vegetables very well – press them gently to ensure they are as dry as possible. Return them to the pot, and stir in the dill. Add the sour cream, and season with salt and pepper. Mix well and transfer to a serving dish.
Last year at this time I made Strawberry Upside Down Cake – so popular it has been made a number of times since.