Cabbage and Lemon Sauce

cabbage and lemon sauce

Cabbage and Lemon Sauce

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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.
Servings: 4
Calories: 149


  • 1 large green cabbage finely sliced
  • salt


  • 3/4 oz margarine or butter
  • 1 1/2 tablespoons plain flour
  • 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


  • Bring a saucepan of salted water to the boil.
  • 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.
  • Plunge the cabbage into the boiling water and boil gently for 5 minutes, stirring frequently.
  • Stir the lemon zest and juice into the sauce, then season to taste with nutmeg, and plenty of salt and
  • pepper.
  • 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.
  • Turn into a warmed serving dish. Garnish with the lemon slices and chives and serve at once.
Calories: 149 kcal
Carbohydrates: 21 g
Protein: 5 g
Fat: 7g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 17 mg
Sodium: 105 mg
Potassium: 506 mg
Fiber: 7 g
Sugar: 11 g
Vitamin A: 457 IU
Vitamin C: 97 mg
Calcium: 166 mg
Iron: 1 mg
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