Pan-fried pointed cabbage with lemon and parmesan
Recipe for grilled pointed cabbage with oil, lemon and parmesan.
Servings 4 people
Ingredients
- 1 large pointed cabbage (hispi/sweetheart cabbage)
- 1/2 lemon, juice and finely grated zest
- 40 g parmesan or Vesterhavsost (Danish mature hard cheese)
- 1 tbsp oil (*or butter)
- Salt and freshly ground black pepper
Instructions
- Remove the outer leaves from the cabbage and cut it lengthways into quarters.
On the barbecue
- Brush the cut sides of the cabbage wedges with a little oil and grill them for about 4 minutes on each of the 2 cut sides.Ideally do this with the lid closed and over direct heat – that way the wedges turn tender and get good grill marks.
- Season the warm cabbage with a little salt and plenty of freshly ground pepper, and top with grated parmesan, lemon juice and lemon zest.*Sprinkle with parsley, if you like.
In the pan
- Heat a griddle pan and grease it with oil.*You can also use an ordinary frying pan, and swap the oil for butter if you like – it tastes wonderful that way too.
- Fry the cabbage on the 2 cut sides for about 4-5 minutes over fairly high heat.*Give the outside of the wedges a little heat too, if you prefer the cabbage more tender.
- Season the warm cabbage with a little salt and plenty of freshly ground pepper, and top with grated parmesan, lemon juice and lemon zest.