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Cabbage and lemon sauce

The sauce needs plenty of salt to bring out the lemon flavour.
It is essential that the cabbage is tossed
quickly in the sauce, so that it still has a 'bite' to it. Do not overcook it at this stage, or the finished dish will be soggy.
The lemon sauce makes this a delicious accompaniment to poached, grilled or fried white fish.
It is also good with a joint of roast lamb or grilled lamb chops or cutlets.

ingredients

serves 4 - 6
1 large green cabbage, finely sliced
salt

sauce

20 g (3/4 oz) margarine or butter
1 1/2 tablespoons plain flour
300 ml (1/2 pint) warm milk
grated zest and juice of 1 large lemon
freshly grated nutmeg
freshly ground black pepper
lemon slices and 2 teaspoons snipped chives, to garnish

method

1. Bring a saucepan of salted water to the boil.

2. Meanwhile, make the sauce: melt the margarine in a separate saucepan, sprinkle in the flour and stir over low heat for 1 - 2 minutes until straw-coloured. Remove from the heat and gradually stir in the milk. Return to heat; or simmer, stirring, until thickened and smooth.

3. Plunge the cabbage into the boiling water and boil gently for 5 minutes, stirring frequently.

4. Stir the lemon zest and juice into the sauce, then season to taste with nutmeg, and plenty of salt and
pepper.

5. Drain the cabbage well, then return to the rinsed-out pan. Pour in the sauce, then toss over gentle heat until the cabbage is lightly coated in the sauce.

6. Turn into a warmed serving dish. Garnish with the lemon slices and chives and serve at once.

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