You hardly ever hear anyone wax enthusiastic about how incredibly delicious cabbage is. People rarely ooh and ah over it the way they do asparagus or avocadoes. Well, dare we suggest that things are about to change? The magic words are brown butter and braising.

• 4 Tbsp (60mL) butter
• ½ of a savoy cabbage
• 1 pear, cored and sliced
• pinch of salt
• freshly ground black pepper to taste
• ¼ cup (60mL) good chicken or vegetable stock
• ¼ cup (60mL) soft blue cheese, cut into small pieces

Remove the coarse outer leaves and the core of the cabbage. Cut it into fine slices.

In a large ovenproof skillet with a lid, heat the butter over medium heat until it begins to brown. Add the cabbage and stir well, separating the leaves into fine pieces. Reduce heat and cook over a low flame, covered, for about fifteen minutes. When it has browned and softened, add the pear slices and the salt and pepper. Stir well.

Add the stock, stir again, and put it into the oven at 325ºF for about half an hour. Remove from oven, add the cheese, stir, and put back in the oven until the cheese has melted.

Serves 4 as a side dish.