Braised Cabbage with Hazelnuts

Polish cuisine in the sixteenth century was rich in Asian spices, which were used generously, even in main dishes. My version of modra kapusta is a small tribute to those old flavors of Poland. This braised cabbage is slightly sweet and aromatic, with a crunchiness from the hazelnuts. Usually, I serve it as side dish, but it will also taste great with a buttered slice of bread and a piece of blue cheese.