Charred Cabbage with Lemon Caper Brown Butter Sauce

10 mins
Serves 4
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Directions

  1. 1Remove the outer leaves of a 2 kg cabbage.
  2. 2Remove the outer leaves of a 2 kg cabbage.
  3. 3Remove the outer leaves of a 2 kg cabbage.
  4. 4Cut the cabbage in half, then cut each half into four wedges, keeping the root intact.
  5. 5Cut the cabbage in half, then cut each half into four wedges, keeping the root intact.
  6. 6Cut the cabbage in half, then cut each half into four wedges, keeping the root intact.
  7. 7Season the cabbage wedges with salt and let them sit for 5 minutes.
  8. 8Season the cabbage wedges with salt and let them sit for 5 minutes.
  9. 9Season the cabbage wedges with salt and let them sit for 5 minutes.
  10. 10Heat a frying pan to 6 out of 9 on an induction stove top and add a splash of olive oil.
  11. 11Heat a frying pan to 6 out of 9 on an induction stove top and add a splash of olive oil.
  12. 12Heat a frying pan to 6 out of 9 on an induction stove top and add a splash of olive oil.
  13. 13Add the cabbage wedges to the pan, cut side down, and cook until caramelized.
  14. 14Add the cabbage wedges to the pan, cut side down, and cook until caramelized.
  15. 15Add the cabbage wedges to the pan, cut side down, and cook until caramelized.
  16. 16Add 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.
  17. 17Add 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.
  18. 18Add 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.
  19. 19Remove the lid and continue frying until the butter evaporates.
  20. 20Remove the lid and continue frying until the butter evaporates.
  21. 21Remove the lid and continue frying until the butter evaporates.
  22. 22Prepare the sauce by removing any charred bits from the pan and adding 20-30 grams of butter.
  23. 23Prepare the sauce by removing any charred bits from the pan and adding 20-30 grams of butter.
  24. 24Prepare the sauce by removing any charred bits from the pan and adding 20-30 grams of butter.
  25. 25Add a dessert spoon of capers to the pan, followed by the juice of half a lemon.
  26. 26Add a dessert spoon of capers to the pan, followed by the juice of half a lemon.
  27. 27Add a dessert spoon of capers to the pan, followed by the juice of half a lemon.
  28. 28Add some parsley and stir well.
  29. 29Add some parsley and stir well.
  30. 30Add some parsley and stir well.
  31. 31Pour the sauce over the cooked cabbage and garnish with chopped parsley and black pepper.
  32. 32Pour the sauce over the cooked cabbage and garnish with chopped parsley and black pepper.
  33. 33Pour the sauce over the cooked cabbage and garnish with chopped parsley and black pepper.

Ingredients

  • 2 kg cabbage
  • 2 kg cabbage
  • 2 kg cabbage
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 dessert spoon olive oil
  • 1 dessert spoon olive oil
  • 1 dessert spoon olive oil
  • 10 grams butter
  • 10 grams butter
  • 10 grams butter
  • 1 dessert spoon capers
  • 1 dessert spoon capers
  • 1 dessert spoon capers
  • 1 half lemon
  • 1 half lemon
  • 1 half lemon
  • 1 parsley
  • 1 parsley
  • 1 parsley
  • 1 black pepper
  • 1 black pepper
  • 1 black pepper

Equipment

knifefrying panspatula