zoom Braised cabbage with goats’ cheese, hazelnuts and parsley oil

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    Braised cabbage with goats’ cheese, hazelnuts and parsley oil

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    Braised cabbage with goats’ cheese, hazelnuts and parsley oil

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes

    Serves: 4 as a side


    40g salted butter
    1 pointed spring cabbage, outer leaves removed, halved lengthways
    200ml fresh vegetable stock
    60g goats’ cheese
    40g hazelnuts, toasted and roughly chopped
    4 tbsp extra virgin olive oil
    2 garlic cloves, crushed
    ½ x 25g pack flat leaf parsley, leaves finely chopped


    1. Put the butter in a large, lidded pan and place over a medium-high heat. When the butter is sizzling, add the cabbage, cut-side down. Fry for 5-6 minutes until deep golden, or even lightly charred. Pour in the stock and immediately cover with the lid. Reduce the heat to medium-low and cook for 16-20 minutes, depending on the size of the cabbage, until tender to the point of a knife.

    2. Transfer the cabbage to a plate, reserving the stock for soup or risotto. Cut out the core from each half then loosen the leaves; season and spread the cabbage over a large plate. Dot the goats’ cheese on top and scatter over the hazelnuts. Mix together the oil, garlic and parsley; season and drizzle over the top. Serve immediately. 

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    This recipe first appeared in Waitrose & Partners Food, April 2019 issue. Download the Waitrose & Partners Food app for the full issue


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