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Lemon Cabbage Recipe

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Lemon Cabbage Recipe

Prep Time: Cook Time:


  • Cabbage, chinese pak-choi, raw | 2.00 head
  • Palm kernel oil | 3.00 tablespoon
  • Ginger root, raw | 1.00 slices 1" dia
  • Salt | 1.00 tsp
  • Granulated sugar | 1.00 tsp
  • Drinking tap water | 0.50 cup 8 fl oz
  • Lemon peel, raw | 1.00 tsp
  • whole grain yellow cornflour | 3.00 tsp
  • Lemon juice, raw | 1.00 tbsp
Nutrition Facts (Per Serving)

Calories per serving: 160.73 mg

Fat per serving: 11.19 g

Saturated fat per serving: 8.44 g

Protein per serving: 6.57 g

Sodium per serving: 855.89 mg

Cholesterol per serving: 0.00 g


  1. Grate the ginger root and lemon peel; separate the cabbage leaves, wash and then drain them, then cut them into 2-inch wide slices.
  2. Heat the wok and then heat the oil in it. Then put the ginger root and cabbage in the wok and stir-fry for 3 minutes. Now put the salt and sugar in the wok and mix well. Remove the leaves from the oven and set them aside.
  3. Now put the water in the pan together with the lemon peel, heat, brings to boil. In a small bowl, put together the corn flour and lemon juice; make a paste. Then add the corn flour paste to the water in the pan.
  4. Simmer for 1 minute to make a smooth sauce. Add the leaves to the pan and mix them thoroughly. Transfer to the serving plate and serve 'Lemon Cabbage Recipe' at once.

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