This is one of those recipes which doesn’t photograph well but smells great in the kitchen and is tasty on the plate. It’s on a scruffy piece of paper torn from a weekend newspaper supplement, I don’t know which, and it’s been hanging around for ages on our ‘must try this’ pile beside the cookbooks. It was the thought of roasted hazelnuts which tempted me. So, try it. Don’t put it off, like I did. It really does taste great. Check out our ideas on how to improve it, below. Serves 8
250 salted butter
5g dried chamomile [from a good quality teabag]
100g hazelnuts, toasted and crushed into large pieces
2 savoy cabbages, quartered [if they are large, cut them into eighths]
½ tbsp acacia honey
150g girolle mushrooms [we used chestnut]
The leaves from 8 sprigs of lemon thyme
½ lemon, zest and juice Heat the butter gently and add the chamomile. Leave to infuse somewhere warm for two hours.
Heat the chamomile butter in a wide shallow casserole [we used a Le Creuset] and add the cabbage wedges. Cover with a lid and cook for 10 minutes, so the cabbage colours very gently on one side and is light golden and softened. Turn over the cabbage and repeat.
Add the cider and honey, and bring to the boil, swirling the pan to emulsify the sauce. Add the mushrooms and thyme, cook for another three minutes until everything is just softened. Add the lemon zest and juice, stir. Scatter with toasted hazelnuts. We ate it with onion rice.
What would we do differently next time?
Serve it with mash, not rice.
Brown some chopped onions in the casserole before adding the cabbage.
Add a handful of dried porcini mushrooms, soaked in a little hot water. Add the mushrooms and the soaking water when the cabbage goes in. Throw in a few thin slices of peeled dessert apple with the cabbage, to complement the cider.
Remove the core of the cabbage, although this will mean the cabbage falls apart as it cooks it will make it simpler to eat on the plate.
Serve it in a large bowl rather than a flat plate, to contain the tasty sauce.
If you have any other suggestions on how to adapt this recipe, I’d love to hear them. 5 to remember
una sugerencia – a suggestion
el centro – the core
se le deshace – it falls apart
plano/a – flat [surface]
seco/a – dried