Get Adam Price, Danish tv chef and restaurant owner's recipe for braised pointed cabbage – a delicious vegetarian main course with hints of summer flavours, which can be enjoyed as either an appetizer or a side dish.
Elegant, simple and full of flavour. The dish is a perfect example of how a few quality ingredients can become an unforgettable meal.
If you want to serve the dish as a main course, we recommend half a pointed cabbage per person. If it's served as an appetizer, you can make do with a quarter pointed cabbage per person.
Ingredients:
1 whole pointed cabbage - preferably organic
1 lemon
1 small piece of comté cheese - grated
a little fresh ramsons
ramsons oil
roasted hazelnuts
Butter
Salt and pepper
Instructions:
Split the pointed cabbage into 4 pieces and let the core remain attached.
Sauté it over medium heat - preferably over a campfire in the lovely sauté pan for campfire cooking. Otherwise just in a sauté pan with a lid. It should be fried on each cut side and on the outer side - approximately 5 minutes on each side in butter and oil. This should take place under a lid, so the juice from the cabbage helps braise it.
Meanwhile, grate the hazelnuts on the fine grater, then the lemon and the comté cheese.
Occasionally turn the cabbage. It may need a bit more butter along the way. When the cabbage has taken on a nice color from being fried on all sides and feels tender when you pierce it with the tip of a knife, it's ready.
Add a little butter to the pan so the excess liquid becomes a small sauce.
Add the grated hazelnuts to the cabbage, a touch of grated lemon zest and plenty of cheese.
Drizzle it well with the sauce, sprinkle a little finely chopped ramsons on top and garnish with the ramsons flowers if desired.
A little ramsons oil around the cabbage gives it the final, green kick.
