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Mushroom pan with savoy cabbage

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Ingredients for 4 servings:

  • 500 g savoy cabbage
  • 300 g mushrooms, mixed
  • 1 onion(s)
  • 100 g smoked bacon
  • 1 tbsp oil (peanut oil)
  • 200 ml meat broth
  • Salt
  • 1 tsp caraway seeds, ground
  • 150 g sour cream

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Trim the savoy cabbage and cut into 1 cm wide strips. Trim the mushrooms and slice them. Peel the onion and finely chop it with the bacon, fry in the oil for 2-3 minutes. Add the mushrooms and fry for 3 minutes, then add the savoy cabbage and mix everything well. Pour in the broth, season with salt and caraway seeds, and cover and cook for 10 minutes. Stir in the sour cream and serve hot.

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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.

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