Summary

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

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Instructions

1. 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.
2. 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.
3. 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.