Lemon Pointed Cabbage

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Side Dish
Cuisine European
Servings (Default: 2)

Ingredients

  • 0.5 ½ pointed cabbage, (approx. 500 g)
  • 3 tablespoon butter
  • 8 tablespoon vegetable broth
  • some salt and pepper
  • 1 teaspoon lemon peel, grated
  • 2 teaspoons lemon juice
  • some nutmeg
  • 1 tablespoon parsley, chopped
Lemon Pointed Cabbage
Lemon Pointed Cabbage

Instructions

  1. Clean the pointed cabbage and cut into 6 wedges. Cut out the stalk so that the leaves are still connected. Melt 1 tablespoon butter in a large saucepan or pan, fry the wedges on both sides for about 1 to 2 minutes. Add the vegetable stock, season with a little salt and pepper and cook covered for approx. 8 to 10 minutes.
  2. Melt 2 tablespoons butter in a small saucepan or pan, brown lightly over a medium to medium heat, add the grated lemon peel, lemon juice, a little salt, pepper and nutmeg. Lift the pointed cabbage wedges out of the boil, serve with lemon butter and serve sprinkled with the chopped parsley.

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