Pan-fried Pointed Cabbage with Hazelnuts
Pan-fried pointed cabbage is an easy way to prepare vegetables, and it’s a super tasty accompaniment to both meat and fish.
You can always change the spices and nuts to match what you want the cabbage to accompany.
Ingredients
Pan-fried Pointed Cabbage
50 gram Hazelnuts
1 pcs. Pointed cabbage
2 pcs. Rosemary sprigs
25 gram Butter
Salt
Pepper
Lemon juice from ½ lemon
Steps
Roast the hazelnuts
Heat the pan to 150ºC and toast the nuts for 12-15 minutes until they smell delicious and toasted. Shake the pan occasionally.
While the nuts are roasting, prepare the cabbage and rosemary.
Prepare the cabbage and rosemary
While the nuts are roasting, prepare the cabbage and rosemary.
Rinse the pointed cabbage and remove any discoloured leaves.
Cut the cabbage into quarters so you get four wedges. Keep the stem, it helps to hold the cabbage together.
Rinse the rosemary and chop it finely.
Fry the cabbage
Pour the toasted nuts into a bowl.
Leave the pan at 150ºC. Add butter and rosemary and let the butter melt.
Add the cabbage cut side down and fry under a lid for 8 minutes on the first side. If the cabbage is small, it will fit in the 24 cm pan, otherwise use the 28 cm pan.
Turn the cabbage and give it 8 minutes on the second cut side, still under the lid. Remove from the heat.
To serve
Season with salt, pepper and lemon juice.
Chop the hazelnuts coarsely and sprinkle them over the cabbage. Serve.
Notes
When the hazelnuts are toasted, the shell will loosen. If you wish, roll the cooled nuts in your hands so that the shell falls off.
