European
Sweden - Vegetarian
Spetskål med Brynt Smör
Chef's Menu Description
Pan-seared pointed sweetheart cabbage halves cooked until caramelized and tender, drizzled with nutty browned butter, toasted hazelnuts, and lemon juice.
Ingredients
- • 1 large pointed sweetheart cabbage (spetskål), cut lengthwise into 4 wedges
- • 60g Swedish unsalted butter
- • 35g whole hazelnuts, toasted and roughly chopped
- • 1 tbsp fresh lemon juice
- • Flaky sea salt (maldon) and freshly cracked black pepper
Preparation Steps
1
Phase 1
Melt 20g butter in a heavy skillet over medium-high heat. Place cabbage wedges cut-side down and sear for 4-5 minutes per side until deeply caramelized.
2
Phase 2
Add 2 tbsp water, cover immediately with a lid, and steam on low for 4 minutes until tender-crisp.
3
Phase 3
In a separate small pan, melt remaining 40g butter over medium heat until it foams, turns nut-brown, and releases a fragrant hazelnut aroma. Stir in lemon juice.
4
Phase 4
Arrange caramelized cabbage wedges on a platter, spoon bubbling brown butter over, and scatter toasted chopped hazelnuts and sea salt.