Savoy cabbage sauce
Ingredients
- 350 g Savoy cabbage, prepared and shredded
- 1 shallot, finely chopped
- 1 unwaxed lemon, finely grated zest
- 100 g Gouda (or Cheddar), grated
- knob of butter
- 1 tbsp plain flour
- 250 ml milk
- salt, white pepper
- pinch of ground nutmeg
Method
- In a saucepan, melt butter over moderate heat. Add shallot and sweat for 5 minutes. Add Savoy cabbage and flour, cook for another 5 minutes while stirring. Add nutmeg and milk, bring to the boil while stirring. Remove from heat and blend to a smooth consistency. Return puree to saucepan, reheat and add cheese. Stir until dissolved and smooth. Add lemon zest, season to taste.