Braised pointed cabbage with Comté cheese, hazelnuts and ramsons
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Adam Price
TV chef & cookbook author
Get Adam Price's recipe for braised pointed cabbage – a delicious vegetarian main course with summer flavors that can be enjoyed as either an appetizer or a side dish. Elegant, simple and full of flavor. The dish is a perfect example of how a few good ingredients can become an unforgettable meal.
Servings
: 2
Servings
Ingredients
1 whole
pointed cabbage
1
lemon
1 small piece
Comté cheese*
some fresh ramsons
ramson oil
roasted hazelnuts
butter
salt and pepper
* If you want to make the dish vegetarian, you should use another hard cheese without animal rennet.
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Instructions
Step 1/8
Cut the pointed cabbage into 4 wedges, keeping the core attached so the leaves stay together.
Step 2/8
Sauté the wedges over medium heat – ideally over an open fire in a nice sauté pan made for campfire cooking, otherwise simply in a regular sauté pan with a lid. Cook 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.
Step 3/8
In the meantime, grate the hazelnuts on a fine grater, then do the same with the lemon zest and the Comté.
Step 4/8
Turn the cabbage every now and then. It might need a little extra butter along the way. Once the wedges have taken on a nice golden colour all around and the core feels tender when you pierce it with the tip of a sharp knife, they're ready.
Step 5/8
Add a knob of butter to the pan so the leftover juices come together into a small sauce.
Step 6/8
Sprinkle the grated hazelnuts over the cabbage, add a touch of lemon zest and plenty of cheese.
Step 7/8
Drizzle generously with the pan sauce, scatter a little finely chopped wild garlic (ramsons) on top and garnish with wild garlic flowers if you have them.
Step 8/8
Finish with a little wild garlic oil around the cabbage for that final, green touch.
Adam Price
TV chef & cookbook author
Food has played a central role in Adam Price's life, from childhood to the present day, where he can call himself a food writer, restaurateur, and cookbook author. He is perhaps best known as a TV chef on the programme 'Spise med Price', which he has made with his brother James Price since 2008.
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