Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Clean 1 kilogram of whole octopus thoroughly under cold running water, removing the beak and eyes.

2. 2

   In a large pot, bring 4 liters of water to a rolling boil with 100 milliliters of white vinegar, 2 bay leaves, 10 black peppercorns, and 10 grams of salt.

3. 3

   Carefully dip the cleaned 1 kilogram octopus into the boiling seasoned water, removing and redipping several times to tenderize, then reduce heat to a gentle simmer and poach for 60 to 90 minutes until very tender.

4. 4

   While the octopus poaches, finely chop 150 grams of onion, shred 500 grams of white cabbage, and dice 200 grams of carrots and 150 grams of parsnips.

5. 5

   In a separate large pan, melt 50 grams of butter over medium heat, then sauté the chopped 150 grams of onion until translucent, add the shredded 500 grams of white cabbage, diced 200 grams of carrots, and diced 150 grams of parsnips, stirring for 10 minutes.

6. 6

   Pour in 250 milliliters of vegetable broth, season with 5 grams of salt and 2 grams of black pepper, cover the pan, and simmer the vegetables for 20-25 minutes until tender, then stir in 30 grams of fresh chopped dill and 100 grams of sour cream.

7. 7

   Remove the poached octopus from its liquid, let it cool slightly, then slice the 1 kilogram octopus into bite-sized pieces.

8. 8

   Serve the sliced 1 kilogram poached octopus hot alongside the warm braised cabbage and root vegetables.