Maple Braised Cabbage

Remove any discoloured outer cabbage leaves and slice the cabbage head in half lengthways through the core. Cut each half again so you have 4 wedges, removing the large part of core at the base of the cabbage.

Heat butter in a cast-iron skillet over medium heat until melted. Add the cabbage wedges and cook for 2-3 minutes on each side or until nicely browned.

Add the water and maple syrup, salt, white pepper and star anise. Place the lid on the skillet and turn down the heat to low. Simmer the cabbage for 5 minutes. Remove the lid and then simmer for a further 5 minutes until the cabbage is tender and the liquid has mostly evaporated.

In a separate small saucepan lightly toast the hazelnuts.
Place the braised cabbage on a plate and top with toasted hazelnuts and extra white pepper to taste. Serve immediately.