Page title and description

Slow-cooked cabbage with lemon
Ingredients
- 1kg white cabbage
- 1 lemon
- 75g lightly salted butter
- 2 tsp sugar
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
1h
10 min
PT1H10M
-
Step 1
Slice the cabbage into strips about 1cm wide, discarding the tough core. -
Step 2
Pare the zest from the lemon in wide strips and squeeze out the juice. -
Step 3
Melt the butter in a saucepan large enough to take all the cabbage. Add cabbage, lemon zest, sugar, salt and pepper. -
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. -
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. -
Step 6
Add the lemon juice, cover and cook for a few minutes longer. Adjust seasoning.