Cabbage With Browned Butter and Hazelnuts

1. 1

   **In order to roast and peel the hazelnuts, preheat the oven to 400F and place the nuts on a baking sheet.

2. 2

   Roast until skins are dark brown, and cracked, and nuts are fragrant and golden brown, about 10 minutes.

3. 3

   Remove from oven, and place hazelnuts in a kitchen towel, cover, and rub the skins off the nuts.

4. 4

   It is fine if the skins dont come off completely.

5. 5

   Roughly chop the nuts, and reserve.

6. 6

   In a large skillet, over medium-high heat, heat olive oil.

7. 7

   When hot, toss in the cabbage, coating well in the oil.

8. 8

   Season with salt and pepper.

9. 9

   Saute until cabbage is beginning to wilt and color, about 5 minutes.

10. 10

    Add water; turn heat to medium, and cover, steaming until pan is almost dry.

11. 11

    Meanwhile, brown the butter: add butter to a small stainless steel saucepan, over medium heat.

12. 12

    Let cook, swirling occasionally, until butter begins to turn golden brown, about 3 minutes.

13. 13

    When butter begins to turn, immediately remove from heat.

14. 14

    Pour browned butter, and hazelnuts over the cabbage, tossing well to combine.

15. 15

    Taste for seasoning, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.