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Braised cabbage hood with lemon scent

Braised cabbage hood with lemon scent

When I pointed this cabbage cap (Brassica oleracea var.capitata f. Sunrise) I like to present it to the table as well, dressed with butter, lemon scent.

It's a fairly brisk preparation but extremely tasty: well alone is a perfect accompaniment to many dishes.

Here's how to prepare it, as always starting from the ingredients:


a cabbage pointed hood, ca. g. 500
XNUMX/XNUMX cup salted butter g. 50
vegetable broth cm3 120
lemon zest TS. 1
lemon juice cm3 30
salt and pepper q.s.
nutmeg q.s.
parsley (optional) Ad Lib.


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Cut the cabbage into four cloves and then remove part of the core, taking care to leave enough to keep the leaves together.

Melt some butter in a pan and as soon as it is warm you brown the cabbage wedges on both sides for a few minutes.

Add the vegetable stock, season with salt and pepper and put the lid.

Cook over medium heat for about ten minutes.

Separately, in a saucepan, brown the rest of the butter on a medium-low heat, add the zest and lemon juice, season with salt, pepper and a fine grated nutmeg.

Arrange the slices of cabbage in a dish, sprinkle with lemon butter and, wanting to give an extra touch, sprinkle with plenty of chopped parsley.

Bon appetit!


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