John Myers
Savoy Side Dish
The perfect savoy side dish recipe with a picture and simple step-by-step instructions.
- 0,5 piece Savoy cabbage fresh
- 100 g Breakfast bacon
- 0,5 piece Onion white
- 1 tablespoon Dijon mustard
- 1 shot Herb vinegar
- 1 Cup Poultry broth
- 1 pinch Nutmeg
- 2 tablespoon Goose fat
- 80 g Butter
- 2 Teaspoon (level) Potato flour mixed with a little water
- Pepper
- Salt
- With us, goose is lined with savoy cabbage leaves, among other things, and the rest of the savoy cabbage head is great as a vegetable side dish instead of the usual red cabbage!
- Roughly cut the savoy cabbage into strips, dice the onion and heat 2 tablespoons of goose lard in a saucepan.
- In the lard, sear the onions and the fine cut that occurs when chopping cabbage, pour boiling water over the rest of the cabbage and set aside.
- Now add the bacon, stew for 5 minutes, then stir in the mustard and add the butter to melt.
- When the butter has melted, pour off the brewed savoy cabbage and add to the onion / bacon mixture and braise for about 15 minutes.
- Add some poultry stock and simmer for another 20 minutes.
- With salt. Season the pepper and nutmeg to taste, bind with the starch and you have a delicious vegetable side dish for game, poultry or roasts of any kind.
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