Slow-cooked cabbage with lemon
This cabbage dish is very simple to make and well worth the time, the lemon brightens this winter vegetable and bring out its natural sweetness, making it much greater than the sum of its parts.
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.
