Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Remove the outer layer of the cabbage, and cut it into 6 – 8 wedges, keeping the root intact so it stays together.

Cut the butter into cubes.

Finely grate the horseradish.

Finely chop the preserved lemon.

Over medium high heat, melt the butter in the pan until it begins to foam, and then until it turns to browned butter. Cook it until it is very fragrant and not quite burnt, but quite dark. Immediately transfer it to another bowl.

In the frying pan melt the rest of the butter over medium heat. Add the cabbage and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt. Cook about 4 – 5 minutes per side, adding a splash of water into the pan and putting a lid on to steam the cabbage.

Once the cabbage is cooked, quickly reheat the browned butter with the freshly grated horseradish and preserved lemon. Spoon the mixture over the cabbage wedges and Add a little flare to your food with a decorative final touch that is edible, like chopped herbs or a sprinkle of parmesan cheese.garnish with small sprigs of dill. Serve immediately.