A taste of childhood: Young cabbage slaw and sunny-side-up eggs

One of my best childhood memories is slaw made from young cabbage, radishes, and cucumber, alongside young potatoes, a sunny-side-up egg, and a glass of kefir. I spent weeks at my grandmother's place, and she often served this combo for lunch. Even today, it's one of my favourites.

This is likely the most seasonal lunch set in Poland, and it fits into the so-called comfort food category (food that brings back good memories). Speaking of childhood food, it's hard to overlook the trendy combination of young potatoes with kefir/buttermilk/soured milk and sometimes an egg. This set was trendy long ago among our ancestors, who ate modestly and seasonally. However, it proved so universal that it has stood the test of time in an almost unchanged form.

Besides boiled potatoes, dill, and an egg, my grandmother added slaw made of young cabbage, radishes, and cucumber. The juicy and crunchy vegetables matched perfectly with the rest of the ingredients. Even today, when fresh vegetables appear at the stalls, I serve this lunch almost daily to my guests.

Ingredients:

• half a head of young cabbage,
• 2 fresh field cucumbers,
• 6 medium-sized radishes,
• salt and pepper,
• 3 teaspoons of oil/olive oil,
• dill,
• 2 teaspoons of apple cider vinegar.

Preparation:

1. Shred the cabbage and transfer it to a bowl.
2. Cut the radishes into strips and the cucumber into half-slices. Transfer the vegetables to the cabbage.
3. Add salt and pepper to taste, some olive oil or cold-pressed oil, and chopped dill to the vegetables. Mix everything.
4. Serve the slaw made of young cabbage, radishes, and cucumber with young potatoes, a sunny-side-up egg, and a glass of kefir.