Cabbage Wedges Supreme, creamy
Source of Recipe
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Recipe Link: http://southernfood.about.com/od/cabbagerecipes/r/bl30117q.htm
Cabbage wedges with a heavy cream, lemon and egg yolk sauce.
Cabbage Wedges Supreme, creamy
1 large cabbage, cut into 6 wedges
2 tablespoons butter
3 tablespoons flour
1 cup vegetable or chicken broth
2 egg yolks
juice of 1 lemon
2 tablespoons heavy cream
Place cabbage in a large saucepan or Dutch oven in salted
water; bring to a boil. Reduce heat, cover, and simmer for
about 15 minutes, or until just tender.
Drain cabbage well and reserve 1 cup of liquid for sauce.
In a medium saucepan, melt butter; stir in flour and
vegetable or chicken broth and reserved cooking liquid.
Continue cooking, stirring constantly, until sauce is thick
and bubbly. Beat egg yolks in a small bowl; stir about 1/2
cup of the hot sauce, then return egg yolk mixture to
remaining sauce in the saucepan. Stir in lemon juice and
cream. Heat slowly for about 1 minute, stirring constantly.
Remove hard stem from cabbage wedges; arrange cabbage
wedges on a serving platter. Spoon some of the sauce over
cabbage wedges and serve the rest separately.
Serves 6.
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