Sweet Cabbage with Hazelnut Butter Sauce

3.4/5 rating (27 votes)
  • Serves: 4
  • Prep Time: 15 mins
  • Ready in: 10 mins
  • Difficulty: Very Easy
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Sweet Cabbage with Hazelnut Butter Sauce


  • 1 medium white hard or red cabbage, cut into 6 wedges
  • salt and coarse ground black pepper
  • water
  • For the Sauce
  • 4 tbsp white wine vinegar
  • 100mls white wine 
  • 2 shallots, peeled and very finely chopped              
  • pinch salt and pepper                   
  • 6 tbsp whipping cream    
  • 75g cold butter, in small cubes 
  • 75g chopped roasted hazelnuts 
  • 1 small bunch chives, very finely chopped           
  • 1 tbsp hazelnut oil, optional

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  • Place the vinegar, white wine, shallots, salt and pepper into a saucepan and bring to the boil.
  • Cook down until you have about 2-3 tbsp left.
  • Pop in the cream and bring to the boil again cook until the sauce starts to thicken.
  • Remove from the heat and add the butter in small cubes whisking all the time.
  • The sauce will thicken naturally.
  • Check the seasoning and adjust if needed, add the chopped roasted hazelnuts and oil if using and whisk in. Keep warm and covered.
  • Add the chives at the last minute to keep their colour.
  • Next, place the wedges of cabbage on a microwavable plate, dust with salt and pepper, then add a little water.
  • Cover with cling film, make a small hole on the top.
  • Cook in the microwave on high power for 3 minutes, leave for 1 minute then cook again for a further 2 minutes, then leave to rest for 10 minutes.
  • When ready to serve, lay the cooked drained wedges onto an oblong serving plate, spoon over the butter sauce at the last minute.