Steamed baby cabbage with rocket cream and parmesan
4-8 baby cabbage (cabbage sprouts)
30 g butter
2 dl water
Salt and freshly ground pepper
50 g rocket
25 g fresh Parmesan
Rinse the cabbage carefully.
Bring one sauteusse / low shallow pan with about 2 cups water, salt and butter to a boil, put cabbage in the pan and let it cook in water and butter, covered, for 1-2 minutes. So it only just get cooked and still have plenty of crispness and bite.
Take cabbage up from the pot and place on a platter, covered so they keep warm.
Getting the rocket washed up in a blender and pour the hot cabbage-butter water and blend 1-2 minutes. Until you have a green and smooth cream.
Put rocket cream back into the saucepan and warm gently and, season with extra salt and freshly ground pepper.
Place the cream in the bottom of 4 plates, place cabbage on top and grade lots of parmesan on top.
Serve immediately, so cream and cabbage is warm and cabbage maintains its crispness.
Serve with good bread, like a small green starter or sidedish in a menu.