This dish plays up the sweetness of the cabbage, while the fennel and tarragon work in harmony to perfume the dish. The lemon adds a brightness to the dish that lightens the whole thing.
INGREDIENTS:
½ cabbage, thinly sliced 2 medium fennel bulbs, trimmed of stalks and fronds, thinly sliced 2 medium leeks or 1 yellow onion, thinly sliced 3 tablespoons butter 1-2 tablespoons grapeseed oil Salt and pepper to taste 1 Lemon, zested and juiced 2-3 tablespoons fresh tarragon, chopped 1 tablespoon flat-leaf parsley, chopped
METHOD:
Heat a large sauté pan over medium heat. When hot, add 1 tablespoon butter and enough oil to film the pan. Gently sauté the leeks and fennel, cooking them without coloring, until tender. When softened and fragrant, add the cabbage, turning so the cabbage is on the pan bottom. Continue cooking until the cabbage is tender.
Place the lemon zest into a fine-mesh strainer and dip in boiling water for 5 seconds. Rinse with cold water and dry on a paper towel. Mince the zest together with the herbs, mixing well.
Scatter half the herbs over the vegetables while they are cooking and season with salt and pepper.
In a very small pan, reduce the lemon juice to 1 tablespoon and then add the 2 tablespoons remaining butter. Remove the pan from the heat and carefully melt the butter so it does not color, returning the pan to the heat if needed to melt the butter.
Add the rest of the herbs and stir in so the heat wakes up the flavors of the herbs. When fragrant, drizzle the lemon butter over the vegetables and toss to coat. Taste for seasoning and add more if needed.
Serve hot.
Serves: 4
Source: Chef Andrew E Cohen
If you enjoyed this article, please consider sharing it!
