John Myers
Pointed Cabbage with Carrots
The perfect pointed cabbage with carrots recipe with a picture and simple step-by-step instructions.
- 1 kl. Cabbage
- 2 Carrots
- Boiling water
- 1 teaspoon Salt
- 20 g Branded butter
- 20 g Flour
- 150 ml Milk
- 100 ml Vegetable stock
- 50 ml Cream
- 0,5 Stock cube
- 1 tablespoon Freshly squeezed lemon juice
- Pepper from the grinder
- Salt
- 1 kl. bunch Chopped parsley
- Cut the pointed cabbage lengthways, cut out the hard central wedges and cut the rest into strips, peel the carrots, also quarter them and cut into pieces.
- Put the carrots in boiling salted water and simmer for 5 minutes; then add the pointed cabbage and cook for another 3 minutes; Drain the vegetables, collecting 100 ml of the stock.
- Melt the butter in a saucepan and sweat the flour in it lightly (about 2 minutes), then deglaze with the stock, milk and cream while stirring constantly, season well with the stock cube, lemon juice, pepper and salt and add about a little more to the sauce Let simmer for 5 minutes.
- Then add the vegetables, mix everything and serve sprinkled with parsley.
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