Butter-fried cabbage with roasted nuts and cress
A fried cabbage recipe for a Danish summer dinner party from Trine Hahnemann. "Cabbage is eaten a lot in the Nordic countries. I love the flavour of the caramelised, almost burnt edge combined with sweet and fresh tasting inside leaves."
This recipe for fried cabbage from Trine Hahnemann is a delicious sweet-savoury accompaniment to a relaxed, Scandinavian dinner party. It's perfect served with Trine's roast pork recipe.
Ingredients
Serves 6
INGREDIENTS
1 large pointed cabbage
30g almonds, skin on
30g butter
Salad cress or watercress
METHOD
Step 1
Cut the cabbage into 6–8 wedges and roughly chop the almonds.
Step 2
Heat 10g of the butter in a pan, add the almonds and fry until they are golden brown in colour. Remove with a slotted spoon. Add a little more butter and fry the cabbage on all sides until the edges begin to caramelise.
Step 3
Arrange the cabbage in a bowl and sprinkle over the almonds and cress.
