This was a surprisingly delicious combination, a simple dish of sweetheart cabbage, lemon and walnuts, but when brought together with white wine and butter it made for a tasty and bright way to serve this underrated vegetable.
Half a sweetheart cabbage, sliced
4 slices of lemon, rind and all
A handful of walnuts
100ml white white
50 grams of butter, or more if you dare!
Tablespoon of fresh chopped chives
OK, let’s start with the cabbage, slice fairly thinly because we gonna be cooking this quite quickly but not too thin as we still want to keep some texture.
Now for the lemon, using an unwaxed lemon, slice 4 good slices.
Take a nonstick frying Pan add half of your butter, once melted add the cabbage and Stir, once the cabbage has started to soften add the lemon slices and white wine, bring to a simmer and allow to cook for approximately 5-7 minutes. Once the cabbage is cooked to your liking throw in the handful of walnuts and remaining butter. Continue to cook for a further 2 minutes allowing the liquid to reduce and create a light sauce of butter and the reduced wine.
Taste and add salt and pepper to your liking, I always use salted butter so I’m mindfull of this when seasoning.
Add a final sprinkle of fresh chopped chives and you are done!