Get Adam Price's recipe for braised pointed cabbage – the Danish TV chef and restaurant owner's take on a delicious vegetarian dish with hints of summer flavour, perfect as either a starter or a side. Elegant, simple and full of character, this dish is a perfect example of how a few quality ingredients can come together to create an unforgettable meal.
If you want to serve it as a main course, we recommend half a pointed cabbage per person. As a starter, a quarter per person is plenty.
Ingredients
- 1 whole pointed cabbage – preferably organic
- 1 lemon
- 1 small piece of Comté cheese, grated
- A little fresh wild garlic (ramsons)
- Wild garlic oil
- Roasted hazelnuts
- Butter
- Salt and pepper
Instructions
Cut the pointed cabbage into 4 wedges, keeping the core attached so the leaves stay together.
Sauté the wedges over medium heat – ideally in a sauté pan over an open campfire, otherwise in a regular sauté pan with a lid. Fry each cut side and the outer side for about 5 minutes in a mix of butter and oil. Keep the lid on so the cabbage's own juice helps it braise.
In the meantime, grate the hazelnuts on a fine grater, then do the same with the lemon zest and the Comté.
Turn the cabbage occasionally. It may need a little extra butter as it cooks. Once the wedges have taken on a nice golden colour all around and feel tender when pierced with the tip of a knife, they're ready.
Add a knob of butter to the pan so the leftover juices come together into a small sauce.
Sprinkle the grated hazelnuts over the cabbage, add a touch of lemon zest and plenty of cheese.
Drizzle generously with the pan sauce, scatter a little finely chopped wild garlic on top and garnish with wild garlic flowers if you have them.
Finish with a little wild garlic oil around the cabbage for that final, green kick.
