Cabbage with Lemon

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Cabbage works very well with slightly acidic flavors – sauerkraut is an excellent example – and is simple to prepare and cook.

Here I’ve added a lemon sauce which you could use for any number of different vegetables, including green beans and broccoli for instance. First make a simple sauce.

You need:

30 grms of butter
30 grms of plain flour
230 mls of vegetable stock
Juice of half a lemon
Salt and pepper

This sauce is just a basic roux. Heat the butter in a thick-based saucepan, add the flour, stir and cook for about two minutes.

Remove the pan from the heat and add the stock while whisking. Return the pan to the stove and bring the mixture to the boil while stirring. Allow the sauce to cook through for a further 2-3 minutes, then keep warm. Do not add the lemon juice just yet.

Cook the cabbage by cutting it into thin wedges. Discard the thick central core, or keep it for soup.

Bring 2cm of salted water to boil and drop the cabbage in. Cover and cook for just five minutes. Then drain and return the cabbage to the saucepan.

Back to the sauce. Return it to a gentle heat and stir in the lemon juice. Taste and adjust the seasoning using salt and pepper.

Pour the sauce over the cabbage and stir it through. Serve immediately.

Notice that we did not add the lemon juice until the very last minute. That’s done to retain that tangy, fresh zip of lemon which tends to be dulled by prolonged cooking.

This is a great accompaniment to pork dishes of all kinds.

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