Caramelized Cabbage with Béarnaise Sauce

Prepare the ingredients. Prepare all the ingredients - we'll be cooking with them in a moment

Cut the cabbage. Cut the cabbage into quarters and lightly salt the individual layers.

Sear the cabbage. Sear the cabbage in a pan over low heat in a little butter (reserve the rest for the sauce) for about 5-7 minutes on each side, until golden and tender.

Melt the butter. Melt the butter in a small saucepan over very low heat (do not boil it).

Separate the yolks from the whites. Separate the yolks from the whites - this recipe uses only the yolks (you can save the whites, for example, for a meringue or another recipe).

Whisk the yolks with shallot and capers. Finely dice the shallot. Whisk the yolks with a whisk, add salt, pepper, capers with a little of their brine, and the finely chopped shallot, and mix everything thoroughly.

Whisk in the butter. Gradually whisk the melted butter into the yolk and caper mixture. Gently warm the sauce over the lowest heat, whisking constantly, so a smooth emulsion forms and the yolks do not curdle. Season with lemon juice and, if necessary, salt.

Gently warm the sauce. Briefly warm the sauce once more over the lowest heat, whisking constantly, so it remains creamy and does not curdle.

Serve. Serve the seared cabbage in the center of the plate and pour the sauce around it