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Horseradish savoy cabbage

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Ingredients for 4 servings:

  • 1 head of savoy cabbage
  • Salt
  • 200 g cream
  • 3 tbsp butter, cold
  • 2 tbsp creamed horseradish
  • 1 pinch(s) of cayenne pepper
  • 1 pinch(s) nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Exceptionally delicious

Trim the savoy cabbage, separate it into individual leaves, then halve each leaf and remove the leaf ribs. Wash the leaves. Blanch them in boiling salted water for a few minutes until al dente, then refresh in cold water and drain. Squeeze the water out of the leaves with your hands, then cut them into diamond-shaped pieces. Heat the savoy cabbage with the cream in a pan, add the butter and creamed horseradish, and season with salt, cayenne pepper, and nutmeg.

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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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