Slow-cooked cabbage with lemon

Page 209

Cuisine: English/Scottish | Course Type: Sides

(1 review)

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Recipe Review

As the book itself says, cabbage cooked this way 'softens down to a nutty, mellow flavor'. Just lovely.

I like it with red cabbage too (increase the sugar a bit and add cloves, cinnamon and some cooking pears in small pieces).

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