Pointed Cabbage in Mustard Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg pointed cabbage, (cleaned 800 g)
- 0.5 liter ½ water
- salt
- 2 tablespoon butter
- 2 tablespoon flour
- 0.25 liter ¼ milk
- 1 teaspoon sugar
- salt
- 2 tablespoon mustard
Print Recipe
Pin Recipe Instructions
- Remove the bad outer leaves from the pointed cabbage, divide the head into quarters, cutting out the stalk and the thick ribs.
- Wash the cabbage leaves, stack them and cut into strips approx. 1/2 cm thick.
- Bring the water with the salt to the boil, add the prepared pointed cabbage. Let the vegetables simmer over medium heat for 20 minutes.
- Melt the butter in a saucepan, stir in the flour, deglaze with the milk and bring to the boil while stirring.
- Add the cooked pointed cabbage with the cabbage water to the sauce, heat and season with sugar, salt and mustard.
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