in Germany

Franconian savoy cabbage

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Ingredients for 4 servings:

  • 1 head of savoy cabbage
  • 1 onion(s)
  • broth
  • 200 ml cream
  • 1 tsp. baking soda
  • salt and pepper
  • nutmeg
  • some clarified butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Recipe from Upper Franconia

Separate the savoy cabbage, remove the stalk, cut into strips, and wash. Melt the clarified butter in the pan. Finely chop the onion and sauté until translucent. Add the savoy cabbage, cut into strips, and sauté briefly. Then add 1-2 pinches of baking soda to help retain its beautiful color. When the savoy cabbage has shrunk slightly, pour in the stock and cook until soft. Then puree the savoy cabbage with a hand blender and season generously with salt, pepper, and nutmeg. Add the cream and stir everything thoroughly again. The savoy cabbage should be nice and creamy; if necessary, you can thicken it with a sauce thickener or make a roux from the beginning.

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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.

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