Pan-fried pointed cabbage with tarragon

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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

1
Prepare the cabbage

Rins the cabbage, then cut it into the desired size. Anything from rough squares to fine strips will work.

2
Melt the butter

Place the butter in a pan or pot and melt it at 150 °C.

3
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.

4
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.

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