Pan-fried summer cabbage, radishes, bacon and pea shoots

Pan-fried summer cabbage, radishes, bacon and pea shoots

By
From
Scandinavian Comfort Food
Serves
4-6
Photographer
Columbus Leth

Summer cabbage served in a white sauce seasoned with nutmeg used to be an all-time classic with my mormor, or maternal grandmother. She would serve it with new potatoes and frikadeller. The summer cabbage has a lovely sweet flavour that is brought out even more when fried in butter, making a dish in its own right. I also like to use it – fried or raw – in salads, and eat it several times a week when it’s in season. Then I will always think of my mormor and our time together in our beach house.

Ingredients

Quantity Ingredient
100g bacon lardons
1 pointed cabbage
1 tablespoon butter
10 radishes
175g freshly shelled peas
50g pea shoots

For the dressing

Quantity Ingredient
1 tablespoon white wine vinegar
1 tablespoon dijon mustard
1 small garlic clove, finely grated
1 teaspoon finely grated shallot
1 teaspoon honey
3 tablespoons extra virgin olive oil
sea salt
freshly ground black pepper

Method

  1. Fry the bacon lardons in a frying pan until golden brown, using a little oil if necessary, then tip onto a plate lined with kitchen paper to drain the fat off a little. Cut the cabbage in long strips, 2cm wide. Slice the radishes.
  2. Now make the dressing. Whisk the vinegar, mustard, garlic, shallot and honey together, then add the oil gradually and season to taste with salt and pepper.
  3. Melt the butter in a frying pan, add the cabbage and cook until browning at the edges. Transfer to a serving platter, and straight away sprinkle the lardons, radishes and peas evenly over. Drizzle the dressing over the warm salad, top with the pea shoots and a grinding of pepper and serve right away.
Tags:
Scandinavian
Danish
Swedish
comfort food
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