Brunet nykål med smør, ansjos og sitron
Added by Lars Viken
Caramelized cabbage wedges finished with a warm anchovy-butter sauce and a squeeze of lemon. A wonderful side dish for both fish and meat, or combine with potatoes or white beans for a simple main course. Savoy cabbage works just as well as spring cabbage here.
Servings
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Ingredients
Instructions
1
Quarter the cabbage head into four wedges.
2
Heat a pan over medium heat and add the oil.
3
Once the oil is properly hot, place the cabbage wedges cut-side down in the pan. Season with freshly ground pepper. Let them sit undisturbed until the cut surface is browned and caramelized. Brown the other side the same way, then transfer the cabbage to a serving platter.
4
Wipe the pan with a paper towel to remove any burnt cabbage bits. Return the pan to the burner and turn off the heat.
5
Add the butter and anchovies to the still-hot pan. Stir until the butter foams and the anchovies have melted into the fat. Adjust the temperature if needed, but be careful not to let it burn. Taste for salt.
6
Pour the butter-anchovy mixture over the cabbage wedges and squeeze half a lemon over the top just before serving. Place the other lemon half on the table for anyone who wants more.
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