Pointed Cabbage in Lime Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pointed cabbage, not too big
- 1 lime (s)
- 2 tablespoon butter
- 250 ml vegetable stock
- 2 cups yogurt (cream yogurt), 175g each
- 1 tablespoon flour
- salt
- Pepper, whiter from the mill
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Clean the head of cabbage, then cut the length into eighths and cut out the stalk in a wedge shape. Heat the butter in a large Dutch oven or casserole dish. Add the vegetable stock, place the cabbage in it and cover and simmer over a medium heat for 15 to 20 minutes. Then take it out with a slotted spoon and cover it and keep it warm on a plate.
- Pass the broth through a sieve and collect it. Wash the lime, pat dry, peel thin strips (zest) from the peel, squeeze out the juice. Mix the yoghurt with the flour and place in a saucepan, stir in the vegetable stock with a whisk and bring everything to the boil while stirring. Stir in the lime juice and zest, season with salt, pepper and a pinch of sugar. Pour the lime sauce over the pointed cabbage.
- Goes well with fried fish fillet or just with potatoes. If the cabbage donuts do not stick together, just put it in the pot in long strips.
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