- 1 medium-size cabbage
- 2 tablespoons [30 g] butter
- 1/2 teaspoon [2.5 mL] salt
- 1/2 teaspoon [2.5 g] sugar
- 1 tablespoon [15 mL] freshly chopped dill
or
1 teaspoon [5 mL] dried dill
- Grated rind of 1 lemon or 1 lime
To Serve [optional]
- Microwaved potatoes
- 1 cup [250 mL] white or Mornay sauce
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- Remove outer leaves from cabbage.
- Remove end hard core, using a pointed knife.
- Cream together butter, salt and sugar; mix in fresh or dried dill and grated lemon or lime rind.
- Delicately pulling away outer cabbage leaves, here and there [6 or 9 first leaves], coat the inside of leaves with mixture.
- Arrange cabbage leaves back on place, pressing with your hands.
- Completely cover cabbage with plastic wrap.
- Transfer cabbage onto a rack.
- Microwave cabbage on 'HIGH' for 20 minutes.
- Wrapped, it will keep warm for 15 to 20 minutes.
- Just before serving, unwrap cabbage.
To Serve [optional]
- If desired, arrange unwrapped cabbage into the center of a large plate, microwaved potatoes all around.
- Pour white or Mornay sauce over cabbage.
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