Save to your scrapbook
Braised cabbage with goats’ cheese, hazelnuts and parsley oil
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
This recipe first appeared in Waitrose & Partners Food, April 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in March 2019.
Average user rating