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|
|salt and pepper||q.s.|
|parsley (optional)||Ad Lib.|
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.
ADVICES AND NOTES:
- Recipe, text only: to print or download.
- Alternatively parsley and wanting to give a more incisive touch, use of fresh coriander.
- For a vegan version of this dish, replace butter with margarine.