Cabbage with Lemon Sauce
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Serve this dish with roast pork, baked ham, or sausages. This recipe can be halved.
INGREDIENTS
1 small head cabbage (about 1-1/4 pounds)
2 tablespoons butter or margarine
4 teaspoons all-purpose flour
3/4 to 1 cup chicken broth
5 teaspoons lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons grated Parmesan cheeseQuarter the cabbage, trim off and discard the core at the point of each quarter, then cut the quarters into 1/4-inch thick slices.
Bring 1 inch of lightly salted water to a boil in a 4-quart pot, and aadd the cabbage. Cover and cook for 5 minutes, or until crisp-tender. Drain, and return the cabbage to the pot.
Melt the butter in a 1-quart saucepan. Mix in the flour and cook, uncovered, over low heat for 2 minutes, stirring constantly.
Gradually stir in the chicken broth. Cook, uncovered, over moderate heat, stirring constantly, for 3 minutes, or until the liquid becomes thickened and smooth.
Stir in the lemon juice, salt, and pepper. Pour the sauce over the cabbage and toss to mix. Top with the cheese and serve immediately.
Makes 4 servings