Cabbage With Browned Butter and Hazelnuts

I love cabbage and you will too when you try this! Chopped cabbage cooked until tender in butter with a sprinkling of hazelnuts. Yummy! This goes with just about anything. Try it tonight! **In order to roast and peel the hazelnuts, preheat the oven to 400°F and place the nuts on a baking sheet. Roast until skins are dark brown, and cracked, and nuts are fragrant and golden brown, about 10 minutes. Remove from oven, and place hazelnuts in a kitchen towel, cover, and rub the skins off the nuts. It is fine if the skins don’t come off completely. Roughly chop the nuts, and reserve. Source: Adrienne Kane, Village

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1⁄4 cup hazelnuts (see comments in intro)
• 1 1⁄2 tablespoons olive oil
• 1⁄2 head green cabbage, cored and coarsely shredded (about 6 cups)
• 4  tablespoons water
• 2  tablespoons butter
•  salt and pepper

Directions

1. **In order to roast and peel the hazelnuts, preheat the oven to 400°F and place the nuts on a baking sheet. Roast until skins are dark brown, and cracked, and nuts are fragrant and golden brown, about 10 minutes. Remove from oven, and place hazelnuts in a kitchen towel, cover, and rub the skins off the nuts. It is fine if the skins don’t come off completely. Roughly chop the nuts, and reserve.
2. In a large skillet, over medium-high heat, heat olive oil. When hot, toss in the cabbage, coating well in the oil. Season with salt and pepper. Sauté until cabbage is beginning to wilt and color, about 5 minutes. Add water; turn heat to medium, and cover, steaming until pan is almost dry.
3. Meanwhile, brown the butter: add butter to a small stainless steel saucepan, over medium heat. Let cook, swirling occasionally, until butter begins to turn golden brown, about 3 minutes. When butter begins to turn, immediately remove from heat.
4. Pour browned butter, and hazelnuts over the cabbage, tossing well to combine. Taste for seasoning, and serve.