Braised cabbage with hazelnuts

An easy vegetable meal, can be served as a vegetarian main dish or serve this braised cabbage with hazelnuts as a side dish.

35 minutes 4 people Main course
Braised cabbage with hazelnuts


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  • 1 pointed cabbage (or 2 small ones)
  • knob of butter
  • 2 sprigs of rosemary
  • few sprigs of thyme
  • 2 bay leaves
  • 1 teaspoon mustard
  • dash of white wine vinegar
  • large dash of hazelnut oil
  • pepper and salt to taste
  • handful of hazelnuts
  • optional: rice for serving
Braised cabbage with hazelnuts ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • optional: medium-sized pan
  • small bowl
  • whisk
  • large skillet or wok
  • wooden spoon


35 minutes 4 people Main course

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Preparation -- 15 minutes

Remove the outer leaves and core of the cabbage. Chop the cabbage into thin strips, coarsely chop the hazelnuts and cook the rice if you serving the cabbage with rice.

Create a simple dressing by combining mustard with a dash of white wine vinegar and a large dash of hazelnut oil. Season with pepper and salt and set aside. 

Braised cabbage with hazelnuts
Braised cabbage with hazelnuts

Finishing the braised cabbage with hazelnuts -- 20 minutes

Heat a knob of butter in a skillet or wok and cook the cabbage strips for a few minutes. Add a few sprigs of thyme, rosemary and bay leaves. Braise the cabbage for about 10 minutes on medium heat and stir occasionally.

As soon as the cabbage starts to become soft, you'll season it with dressing, pepper and salt. The exact cooking time depends on the thickness of the strips.

Remove thyme, rosemary and bay leaves and finish with chopped hazelnuts. Serve with rice, enjoy!

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