in Recipes

Steamed savoy cabbage with heath breakfast

updated

Spread the love

Ingredients for 4 servings:

  • 1 kg savoy cabbage
  • ¼ liter chicken broth
  • 4 shallots
  • 1 tbsp clarified butter
  • 400 g breakfast meat (heath breakfast)
  • 1 bunch of parsley
  • 1 package tomatoes, pureed
  • 100 g whipped cream
  • Salt
  • pepper
  • Paprika powder, sweet

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Clean the cabbage, remove any wilted leaves, and trim the stalk. Cut the vegetables into eighths. Sauté in boiling broth for 10 to 15 minutes. Remove and keep warm. Peel and finely dice the shallots, then sauté in hot clarified butter. Dice the heather breakfast and add. Fry, then stir in the chopped parsley. For the sauce, bring the tomatoes and cream to a boil. Season with salt, pepper, and paprika. Sprinkle the cabbage eighths with the fried heather breakfast. Serve with tomato sauce. It’s delicious with boiled potatoes.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Pumpkin soup

Mulled wine orange jelly