Savoy cabbage with light sauce and bacon strips

Ingredients for 4 servings:

• 1 kg savoy cabbage
• 2 onions
• 2 tbsp oil
• 250 ml broth (meat or vegetable broth)
• salt and pepper
• Caraway powder
• 30 g butter
• 25 g flour
• 250 g whipped cream
• nutmeg
• 100 g bacon, streaky

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Remove the coarse outer leaves from the savoy cabbage, quarter the head, and remove the stalk. Rinse, drain, and finely chop or slice. Peel and dice the onions. Heat the cooking oil, sauté the diced onions, add the savoy cabbage, and sauté briefly. Add the stock and season with salt, pepper, and caraway powder. Sauté the savoy cabbage for about 20 minutes until tender, then place it in a sieve to drain and keep warm on a preheated plate. For the light sauce, measure out 250 ml of the sautéing liquid (add water if necessary). Melt the butter and heat the flour in it, stirring constantly, until it is light yellow. Add the savoy cabbage liquid and heavy cream, whisking thoroughly, ensuring there are no lumps. Bring the sauce to a boil, simmer for about 5 minutes, then season with salt and grated nutmeg. Cut the bacon into strips or cubes and fry briefly until crispy. Spread the sauce over the savoy cabbage and sprinkle with bacon strips. Serve with potatoes.