Clean cabbage and cut into coarse pieces. Divide cauliflower into small roses. Blanch the cabbage one after the other for 3 min, then the cauliflower for 4 min in salted water, rinse and drain.
Dice the onions very finely. Cut the chives into rolls. Heat butter in a saucepan. Sauté onions until translucent, dust with flour and sweat a little. Add vegetable stock and whipping cream and simmer for 5 minutes.
Dice the cheese and stir into the sauce. Add lemon zest and juice and cook until creamy. Season with a little salt and pepper. Add the vegetables to the sauce and warm them up. Finally add the chives and bring to the table.
Serve with mashed potatoes with almond butter and waxy eggs.
Time required approx.: 50 min
Our tip: Fresh chives are much more aromatic than dried ones!
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