Recipe for butter-fried pointed cabbage
We live in Denmark, and typically it is difficult to imagine a main meal without pasta, potatoes, or rice. We would like to advocate for cabbage, which is an excellent alternative to these ingredients. Here, we have used a delightful Danish pointed cabbage, which is butter-fried and becomes both crispy and tender.
Ingredients
- 0.5 pcs. Pointed Cabbage
- 13.6 gram Oil
- 10 gram Butter
- 15 gram Lemon Juice
- 30 gram White Wine
- 100 gram stock We used the juice from the vacuum bag after sous vide preparation of duck legs
Instructions
- Start by cutting the cabbage lengthwise into 2 pieces and removing the outer leaves. Heat the oil in a frying pan and fry the cabbage on both cut sides at high heat.
Season the cabbage with salt and pepper, add the butter, and cover the pan with a kitchen towel. Moisten the kitchen towel with water around the edges to seal it tightly. This allows the cabbage to cook/steam in the butter.
After about 20 minutes, remove the kitchen towel and add the lemon juice, white wine, and broth. Let it simmer for another 5 minutes, and the cabbage is ready to serve. Optionally, cut the cabbage into 2 more pieces and serve immediately.
Season the cabbage with salt and pepper, add the butter, and cover the pan with a kitchen towel. Moisten the kitchen towel with water around the edges to seal it tightly. This allows the cabbage to cook/steam in the butter.
After about 20 minutes, remove the kitchen towel and add the lemon juice, white wine, and broth. Let it simmer for another 5 minutes, and the cabbage is ready to serve. Optionally, cut the cabbage into 2 more pieces and serve immediately.
