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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.
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!