Pointed cabbage in lemon cream sauce

Name: Pointed cabbage in lemon cream sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1.5 kg Pointed cabbage; 1 Onion; 10 g Butter or margarine; 150 ml Vegetable broth (instant); 200 g Whipped cream; 2-3 TABLESPOONS sauce thickener; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp grated rind of 1 untreated lemon; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp lemon balm, lemon slices -and julienne

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1.5 kg Pointed cabbage
1 Onion
10 g Butter or margarine
150 ml Vegetable broth (instant)
200 g Whipped cream
2-3 TABLESPOONS sauce thickener
1-2 TABLESPOONS Lemon juice
7-10 Tbsp grated rind of 1 untreated lemon
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp lemon balm, lemon slices -and julienne

Directions

1
Clean and wash the pointed cabbage and cut strips. Peel and finely chop the onion. Heat the fat in a pot and fry the diced onion until transparent. Add pointed cabbage, braise and pour on broth. Steam covered for about 5 minutes.
2
Mix cream, sauce thickener, lemon juice and zest. Pour into the pointed cabbage, cover and simmer for another 5 minutes while stirring. Season pointed cabbage with salt, pepper and lemon juice and arrange on plates. Serve garnished with lemon balm, lemon slices and julienne