Classic savoy cabbage

Ingredients for 4 servings:

• 1 savoy cabbage
• 1 onion(s)
• 125 g bacon cubes
• 2 tbsp, heaped flour
• 1 tbsp clarified butter
• Salt
• nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Quarter the savoy cabbage and remove the stalk. Cut the savoy cabbage into large pieces. Bring a large pot of salted water to a boil (with a little vegetable stock, if desired). Blanch the savoy cabbage in it for 8-10 minutes, then drain in a colander. Reserve the cooking water. Peel the onion and dice it. Fry it in clarified butter with the bacon until golden brown. Sprinkle the flour on top, sauté, and cook, stirring with some of the savoy cabbage stock (amount to taste), until a nice roux forms. Let it simmer gently for 1-3 minutes. Pass the savoy cabbage through a food mill and add it to the roux. Stir and add a little more vegetable stock, if desired. Season with salt, pepper, and nutmeg, and let it simmer a little longer. A wonderful winter vegetable! Serve with potatoes and sausages.