Finely chop the shallot, dice the apple into small cubes (1⁄2 x 1⁄2 cm), roughly chop the dill and place everything in a bowl.
Cut the pointed cabbages in half, melt 2/3 of the butter in a large heavy-based pan and let it sizzle. Place the pointed cabbages in the pan with the cut side down and fry for approx. 10–15 minutes, until they have taken on a good colour and are almost tender. Turn them over and continue frying for approx. 3–4 minutes. Season with salt and freshly ground pepper as you go.
Place the pointed cabbages on a serving dish with the cut side facing upwards. Add the rest of the butter to the pan, allow it to brown, remove the pan from the heat and quickly toss the apples, shallots, dill and hazelnuts in the browned butter, then spoon the mixture over the pointed cabbages.
