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Savoy cabbage with orange sauce

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Ingredients for 4 servings:

  • 1 savoy cabbage (approx. 1.5 kg)
  • 30 g butter or margarine
  • 25 g flour
  • 150 ml milk
  • 150 ml orange juice, freshly squeezed
  • 40 g cream, whipped
  • 40 g almond(s) (flakes)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Remove the outer leaves from the savoy cabbage, wash the head, quarter it, and remove the stalks. In a large, greased skillet or shallow pot, sauté the savoy cabbage with a cup of water for about 10-15 minutes with the lid on. Lightly salt it. Sauté a pinch of curry powder in the remaining fat. Make a sauce from the flour and milk. Add the orange juice and finally fold in the cream. Brown the almond flakes in the pan and sprinkle over the savoy cabbage and sauce.

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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.

Springerle

Springerle