From Cross Country Cookery
- 1 large head green cabbage chopped
- 3 egg yolks
- 2 tablespoon cabbage stock
- 3 tablespoon lemon juice
- 2 tablespoon butter
Cook cut up cabbage in boiling, salted water until just tender. Drain and reserve 2 tablespoon cabbage stock.
Beat yolks of eggs till light. Gradually add lemon juice, butter, and reserved stock.
Combine sauce and cabbage over very low heat until thickened (stir as cooking).
Serves 6. from Bitsy Beasley, Roanoke, Va. Be sure to buy green cabbage, if at all possible - it insures freshness.