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