Pan-fried pointed cabbage with tarragon
Cabbage is a versatile and tasty vegetable. This recipe combines the mild, sweet taste of cabbage with the aromatic flavour of tarragon and freshness of lemon, resulting in a delicious and versatile dish. It can be enjoyed on its own or as a side dish, for example with game meat.
Ingredients
Fried pointed cabbage with tarragon
1 pcs. Pointed cabbage
50 gram Butter
0.5 pcs. Lemon
1 tbsp. Dried tarragon
1 tsp. Salt
Freshly grated Parmesan cheese as needed
Steps
Prepare the cabbage
Rins the cabbage, then cut it into the desired size. Anything from rough squares to fine strips will work.
Melt the butter
Place the butter in a pan or pot and melt it at 150 °C.
Cook the cabbage
Add the cabbage to the pan with the melted butter.
Then add the juice from half the lemon, also add the leftover lemon – peel and all. This adds extra flavour, just remove the lemon before serving.
Add tarragon and salt.
Cook the mixture for about 5-7 minutes until the cabbage is soft but still al dente – like well-cooked pasta.
To serve
Serve the cabbage with freshly grated parmesan cheese.
Notes
This dish is an ideal accompaniment to dark meat dishes.
The dish can also be made with a good olive oil instead of butter.
Adding grated cheese on top before serving adds extra flavour and texture, but can be omitted.