Butter-braised summer cabbage filled with crab salad, 'nduja and grated horseradish
A summery dish that's perfect on the terrace or in the garden, but still has enough oomph to warm up a rainy day.
Christopher Davidsen
Ingredients
Butter-braised summer cabbage with crab salad, 'nduja and grated horseradish
- New-season cabbage
- ml Water
- g Salted butter
- Chicken stock cube
- g Crabmeat (a mix of claw meat and body meat)
- tbsp 'nduja
- tbsp Horseradish
Instructions
Put the water, stock cube, butter and salt in a large pan with a lid. Bring to the boil over a high heat.
Cut the cabbage into wedges about 3-4cm across at the thickest point. Put the cabbage in the pan, put the lid on and steam for 4-5 minutes until the cabbage is tender.
Take out the cabbage and pull out the inside, so you're left with a sort of "cup" you can put good things in. DON'T THROW AWAY THE COOKING LIQUID.
Finely chop the cabbage you removed and mix it with the crabmeat. Season to taste with lemon.
Put the cabbage into soup bowls and top with the crab salad, the 'nduja and the horseradish.
Foam up the cabbage butter left in the pan with a stick blender and season to taste with lemon juice, salt and pepper.
Pour the cabbage foam over the cabbage with the 'nduja and horseradish and serve immediately.
Butter-braised summer cabbage with crab salad, 'nduja and grated horseradish
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Christopher Davidsen
