Cabbage Supreme

Place cabbage in a large saucepan or Dutch oven in salted water; bring to a boil. Reduce heat, cover, and simmer for about 15 minutes, or until just tender.

Drain cabbage well and reserve 1 cup of liquid for sauce.  In a medium saucepan, melt butter; stir in flour and vegetable or chicken broth and reserved cooking liquid. Continue cooking, stirring constantly, until sauce is thick and bubbly. Beat egg yolks in a small bowl; stir about 1/2 cup of the hot sauce, then return egg yolk mixture to remaining sauce in the saucepan. Stir in lemon juice and cream. Heat slowly for about 1 minute, stirring constantly. Remove hard stem from cabbage wedges; arrange cabbage wedges on a serving platter. Spoon some of the sauce over cabbage wedges and serve the rest separately.
This cabbage recipe serves 6.

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