with Dilly-Fried Cabbage & Apple Arugula Salad
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- 1 onion
- ½ oz fresh dill
- 1 lemon
- 1 apple
- 2 oz baby arugula
- 3 tbsp vegan butter
- 8 oz shredded green cabbage
- 1 tsp smoked paprika
- 10 oz fresh gnocchi
- ¼ cup vegan sour cream
- 2 tsp (4 tsp) olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
Bring a large pot of salted water to a boil for the gnocchi. Peel and thinly slice the onion(s). Pick and chop the dill fronds. Halve and juice the lemon(s). Thinly slice the apple(s). Add sliced apple and baby arugula to a medium bowl. TIP: The dill fronds are the wispy green leaves on the thick stems.
Melt butter in a large nonstick skillet over medium-high heat. Add sliced onion and cabbage and cook, stirring occasionally, until browned and softened, 6 to 8 minutes. Add paprika and 1 tsp (2 tsp) salt, stir, and reduce heat to low. TIP: For the 4 person recipe, use a large saucepan instead.
Add gnocchi to the boiling water and cook until they float to the surface, 3 to 4 minutes. Drain, and add boiled gnocchi to the skillet (or saucepan) with the cabbage. Cook, stirring occasionally, until gnocchi is browned in places, 4 to 6 minutes. Add just half the chopped dill and a pinch of pepper to the gnocchi. Taste, and add salt and pepper as necessary.
Add remaining chopped dill, just half the lemon juice, sour cream, and a pinch of salt to a small bowl and stir the dill sour cream.
Add 2 tsp (4 tsp) olive oil, remaining lemon juice, and a pinch of salt and pepper to the apple arugula salad. Divide the gnocchi with dilly-fried cabbage between large plates and top with dill sour cream. Serve with apple arugula salad. Dig in!