If you are a fan of pasta in lemon cream sauce. This Lemon Balm Cream Cabbage is a low carb substitution. After a recent two weeks in Rome, I am desperately trying to avoid pasta. Let’s be real. Nothing replaces Pasta in lemon cream sauce. However, this is a quick and flavorful side dish I spotted in a German cooking magazine. A great side dish to share with your family and friends.
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The German recipe calls for spitzkohl or pointed white cabbage. I used the plain old green variety and it works fine. For the Lemon flavor in this Lemon Balm Cream Cabbage dish, I took the lemon flavor up a notch. Fresh lemon balm (called Zitronenmelisse in German) is running wild in my garden in the last weeks. Also, it is definitely neck and neck with the fresh spearmint in some wacky herb race. I used a bunch of the lemon balm for this dish. The spearmint will make its way into a nonalcoholic drink for our Memorial Day barbecue.
Lemon Balm is good for you!
Lemon balm is hailed for its medicinal properties and used both as a sleep aid and for digestive issues. Additionally, in body products such as oils and lotions, it eases stress and promotes calmness. I can’t promise this Lemon Balm Cream Cabbage dish will put you in a zen state but it is delicious.
Create this dish by cutting cabbage into wide ribbons, then chop them. Fry up some onion pieces in butter in a large skillet, then add heavy cream and vegetable broth to the pan. Mix in lemon juice, lemon zest, a bit of cornstarch to thicken the sauce. Toss with the blanched cabbage and lemon balm.
To reduce the calories in this recipe use a lighter fat content cream or Half and Half. Also, reduce the amount of lemon balm for more subtle lemon flavor. Feel free to sprinkle a bit of parmesan cheese over the top if you are really craving that lemon cream pasta.
Lemon Balm Cream Cabbage
Ingredients
- 1 medium-sized cabbage
- 1 onion
- 1 lemon
- 2 tablespoons butter
- 1 cup vegetable broth
- 1 cup heavy cream
- 1/4 cup chopped fresh lemon balm leave plus several whole ones for garnish
- 2 teaspoons cornstarch
- Kosher salt and freshly ground pepper to taste
Instructions
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Halve the cabbage and cut out the stem. Then cut the rest into chunks.
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Blanch the pieces in salted boiling water for 2 minutes
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Drain and pat dry.
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Peel and Mince the onion.
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Zest and juice the lemon.
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Heat the butter in a large skillet. Add the onion and cook, stirring until transparent.
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Add the vegetable broth and the cream to the pot. Bring to a boil and let simmer for 5 minutes.
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After 5 minutes add the lemon zest. Season with kosher salt and freshly ground pepper.
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Stir in 3 tablespoons of lemon juice.
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Simmer for another 5 minutes.
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Stir a bit of cold water into the cornstarch to make a paste and add it to the mixture, whisking to combine.
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Add the blanched cabbage and stir to coat.
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Turn the heat up to medium-high and cook for another 3 minutes.
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Season again with kosher salt and freshly ground pepper.
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Mix in the chopped lemon balm leaves.
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Transfer to a serving dish, garnish with fresh lemon balm leaves and serve.
Like this Lemon Balm Cream Cabbage? Try some of these other lemon balm recipes:
