Savoy cabbage

Ingredients for 4 servings:

• 1 head of savoy cabbage
• 2 tbsp flour
• 200 ml cream
• 3 cups broth
• salt and pepper
• nutmeg
• 1 onion(s)
• 20 g butter
• some oil

Instructions

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

Remove the stalks from the savoy cabbage and wash the leaves. Cut the leaves into strips, then chop the strips into pieces. Dice the onion and sauté in the oil until translucent. Then add the savoy cabbage and briefly sauté all the leaves in the oil, pour in a cup of stock and continue to steam in a covered pot, stirring gently occasionally. If too much liquid evaporates, add a little stock. When the savoy cabbage is cooked but still firm to the bite, remove the cabbage from the pot and place it in a bowl. In the same pot, melt the butter and add the flour. Stir the flour and butter until the mixture is golden yellow. Then pour in the cream, stir, add a cup of stock, and stir again. Then add the savoy cabbage to the sauce, mix everything together briefly, and serve. Because the savoy cabbage is not overcooked, more of its vitamins are retained! The vegetables taste best with mashed potatoes and dark gravy.