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You are here: Home / Cross Country Cookery / Cabbage Hollandaise

Cabbage Hollandaise

April 5, 2018 by mgrc Leave a Comment

From Cross Country Cookery

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Cabbage Hollandaise

Course Vegetables
Servings 6 servings

Ingredients

  • 1 large head green cabbage chopped
  • 3 egg yolks
  • 2 tablespoon cabbage stock
  • 3 tablespoon lemon juice
  • 2 tablespoon butter

Instructions

  1. Cook cut up cabbage in boiling, salted water until just tender. Drain and reserve 2 tablespoon cabbage stock.
  2. Beat yolks of eggs till light. Gradually add lemon juice, butter, and reserved stock.
  3. Combine sauce and cabbage over very low heat until thickened (stir as cooking).

Recipe Notes

Serves 6. from Bitsy Beasley, Roanoke, Va. Be sure to buy green cabbage, if at all possible - it insures freshness.

Related

Filed Under: Cross Country Cookery, Recipes, Vegetables Tagged With: Cabbage, Cross Country Cookery, Sauce, Vegetables

Previous Post: « Sesame Swiss Puffs
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