Slow-cooked cabbage with lemon
This cabbage dish is very simple to make and goes well with sausages, ham, or slow-cooked pork. The lemon brightens this winter vegetable and bring out its natural sweetness.
Ingredients
- 1kg white cabbage
- 1 lemon
- 75g lightly salted butter
- 2 tsp sugar
- salt and pepper
Method
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Step 1
Slice the cabbage into strips about 1cm wide, discarding the tough core.
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Step 2
Pare the zest from the lemon in wide strips and squeeze out the juice.
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Step 3
Melt the butter in a saucepan large enough to take all the cabbage. Add cabbage, lemon zest, sugar, salt and pepper.
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Step 4
Turn to mix, then cover tightly and cook over a low heat for 1 hour, stirring occasionally until the cabbage is meltingly tender and all the liquid it has exuded has been reabsorbed or evaporated.
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Step 5
If it still seems a little watery after an hour, remove the lid and let it bubble quietly for another 5-10 minutes.
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Step 6
Add the lemon juice, cover and cook for a few minutes longer. Adjust seasoning.
