Remove the outer leaves of the cabbage and then cut through the stalk so you have four sections each containing part of the stalk.

Grate the lemon rind. Squeeze the juice from one half of the lemon.

Heat a large frying pan and add the butter, lemon juice and honey.

Once the butter has melted, add salt and stir until the ingredients are combined.

Place the cabbage in the frying pan cut side down and braise until lightly browned, then turn over and repeat the process on the other side.

Meanwhile, coarsely chop the hazelnuts.

Serve the warm cabbage with a sprinkle of salad cheese cubes and hazelnuts on top.

Tip: If you want to make this meal into a salad main meal, boil 200 g of dried green lentils or beluga lentils, stir with olive oil and grated carrots and serve with the cabbage.