Tender cabbage with lemon

Tender cabbage with lemon

By
From
Under the Walnut Tree
Photographer
Fanny Bergenström

Pointed-head (oxheart) cabbage is an excellent spring vegetable, with mild, tasty leaves. It is very good when boiled and served warm with fresh thyme, lemon juice and butter. Or perhaps with the summer sauce, or the yoghurt cheese with herbs.

Ingredients

Method

  1. Remove the outer leaves of 1 head of pointed-head cabbage. Cut it into large wedges. In a large saucepan, bring lightly salted water (1 teaspoon salt for 1 litre of water) to the boil and add the cabbage. Cover and simmer over low heat for about 10 minutes. Remove with a slotted spoon, drain and serve straight away.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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