Pan-fried pointy cabbage

1 pointed cabbage, ca 600g
4 sprigs of curly parsley
2 lemons
1dl olive oil
1 silver onion
50g capers
300g smetana
50g salted roasted almonds
Salt
Black pepper

1. Begin by removing some of the outer leaves from the cabbage, if damaged.

2. Cut the cabbage in half, lengthways.

3. Put 1 tablespoon of olive oil in a frying pan on medium heat.

4. Place the cabbage in the pan, with the cut surface downwards, and fry on medium heat for approximately 20–30 minutes (it will get cooked through).

5. Meanwhile, make the dressing. Rinse and dry the parsley, then chop coarsely together with the capers. Chop the onion finely and put in mixing bowl together with capers and parsley. Add the zest and the juice of the lemons and the rest of the olive oil. Season to taste with salt and black pepper.

6. Put a spoon of smetana in a serving bowl and top with a slice of cabbage. Drizzle over a tablespoon of the parsley-lemon dressing and sprinkle with chopped almonds.