Transfer <quantity>1<unit>bunch</unit></quantity> of dill flowers to a clean glass jar with lid

Pour <quantity>500<unit>ml</unit></quantity> of white wine vinegar into the jar. Refrigerate for 2w until infused. The dill flower vinegar is ready

Remove the outer leaves of <quantity>1</quantity> cabbage head. Quarter it and remove the core

Roughly chop it and separate the leaves

Melt <quantity>2<unit>tbsp</unit></quantity> of butter in a skillet over medium heat

Sautée a large handful of cabbage until it starts to soften

Add <quantity>3<unit>tbsp</unit></quantity> of the dill flower vinegar and stir

Season with salt to taste

Add <quantity>2<unit>tbsp</unit></quantity> of butter. Mix and cook until the butter has melted

Add <quantity>2<unit>tbsp</unit></quantity> of water, remove from heat and stir. Repeat the process with the remaining cabbage. The sautéed cabbage with dill flower vinegar is ready

Enjoy it as the perfect cozy and warm salad or as a side dish!