Cabbage Wedges With Lemon Sauce
Lemon sauce turns ordinary boiled cabbage wedges into something special with very little work. Finish it with paprika or bacon.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish, Cabbage
Ingredients
Scale
- 1 large cabbage
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup vegetable or chicken broth
- 2 egg yolks
- juice of 1 lemon
- 2 tablespoons heavy cream
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Stand the cabbage on its core and cut it into 6 wedges.
- Place the cabbage wedges in a Dutch oven or stockpot. Cover with water and add 2 teaspoons of salt; bring to a boil. Reduce the heat to low and cover the pan. Simmer the cabbage for about 15 minutes, or until just tender.
- Drain the cabbage thoroughly and reserve 3/4 cup of the cooking liquid for the sauce.
- Melt the butter in a medium saucepan over medium-low heat. When the butter stops foaming, stir in flour; continue to cook for 2 minutes, stirring constantly. Add the vegetable or chicken broth and the 3/4 cup of reserved cooking liquid. Continue to cook, stirring constantly, until sauce is thickened.
- Beat the egg yolks in a small bowl. While whisking constantly, add about 1/2 cup of the hot sauce to the yolks, and then return egg yolk mixture to remaining sauce in the saucepan. This helps “temper” the sauce, so the eggs don’t scramble and cook in lumps. Add the lemon juice and cream. Heat slowly for about 1 minute, stirring constantly. Taste and season with salt and pepper, as needed.
- If there are some lumps, strain the sauce into a bowl through a sieve.
- Remove part of the hard core from the cabbage wedges and arrange them on a serving platter.
- Spoon some of the sauce over the cabbage wedges and serve the rest at the table.