Summary

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

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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.