Creamy savoy cabbage with hazelnuts

Ingredients for 4 servings:

• 850 g savoy cabbage
• ¼ tsp salt
• 160 ml cooking cream, approx. 18% fat
• 60 g hazelnut butter
• 150 ml vegetable broth, strong
• Salt and pepper, from the mill
• 40 g hazelnuts for garnishing

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Remove any bad leaves from the savoy cabbage, quarter them, and remove the stalks. Cut into pieces approximately 1.5 x 1.5 cm in size. Combine the cooking cream, vegetable stock, and hazelnut puree in a saucepan. Bring to a boil, then add the salt and savoy cabbage. Bring back to a boil, stirring occasionally. Sauté over medium heat for approximately 20-25 minutes, until al dente. If there is too little liquid in the pan, add a little more vegetable stock. Season with salt and pepper. Meanwhile, roast the hazelnuts in a pan without fat until they begin to smell. Place them on a cloth, drape the cloth over the nuts, and rub thoroughly to remove the dark skin. Roughly chop the hazelnuts and garnish the cabbage with them.