Franconian savoy cabbage

Ingredients for 4 servings:

• 1 savoy cabbage
• 1 onion(s)
• ⅛ liter vegetable broth, strong
• 1 tbsp butter
• 1 tbsp flour
• 1 tsp. Baking soda to keep the savoy cabbage colour
• salt and pepper
• nutmeg
• 1 tbsp oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

A market woman told me the recipe.

Remove any old or stale leaves from the savoy cabbage. Quarter the remaining savoy cabbage and remove the stalk, then roughly chop the leaves. Dice the onion and sauté in the oil until translucent. Add the savoy cabbage and baking soda, and cover with the lid on until the leaves collapse slightly. Pour in the stock and simmer for about 15 minutes, until the savoy cabbage is tender, stirring occasionally. Purée the vegetables with a hand blender and season with salt, pepper, and nutmeg. If using immediately, make a roux with the butter and flour and add the puréed savoy cabbage. To do this, heat the butter in a saucepan and stir in the flour evenly, avoiding any lumps. If using later, let the savoy cabbage cool, transfer to a freezer bag, and freeze. Once thawed, make the roux with the butter and flour and add the puréed savoy cabbage. Tip: If the savoy cabbage isn’t too runny, you can skip the roux. But I always add a small piece of butter anyway.