Hello everybody.

Stuffed two big cabbages for lunch today and hopefully tomorrow.

This time I tried this sauce I always wanted to do from my Greek cookbook but hesitate cause it contains too much eggs in it, I’m not a big fan by the way.

Well today I took the venture but omitted the eggs, recipe has flour to thicken the sauce so I guessed it’ll be enough and result was amazing, really yummy.

Ingredients and method :

*1 tablespoon butter.
* 1 tablespoon flour.
* 1 1/2 cup broth from cooked cabbages.
* 2 tsp lemon juice.
* salt and pepper to taste.

* heat butter well then add flour and wisk till it’s golden.
* add broth gradually and keep on whisking till you have a thick creamy sauce.
* add lemon juice, salt and pepper.
* serve over cabbages when done.