Charred Cabbage with Lemon Caper Brown Butter Sauce
Directions
- 1Remove the outer leaves of a 2 kg cabbage.
- 2Cut the cabbage in half, then cut each half into four wedges, keeping the root intact.
- 3Season the cabbage wedges with salt and let them sit for 5 minutes.
- 4Heat a frying pan to 6 out of 9 on an induction stove top and add a splash of olive oil.
- 5Add the cabbage wedges to the pan, cut side down, and cook until caramelized.
- 6Add 10-15 grams of butter to the pan, and gently cook the cabbage for 5-8 minutes on a medium heat, with the lid on.
- 7Remove the lid and continue frying until the butter evaporates.
- 8Prepare the sauce by removing any charred bits from the pan and adding 20-30 grams of butter.
- 9Add a dessert spoon of capers to the pan, followed by the juice of half a lemon.
- 10Add some parsley and stir well.
- 11Pour the sauce over the cooked cabbage and garnish with chopped parsley and black pepper.
Ingredients
- 2 kg cabbage
- 1 salt
- 1 dessert spoon olive oil
- 10 grams butter
- 1 dessert spoon capers
- 1 half lemon
- 1 parsley
- 1 black pepper
Equipment
knifefrying panspatula
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