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Truffled savoy cabbage

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Ingredients for 4 servings:

  • 1 kg savoy cabbage
  • 50 g truffles
  • 1 tsp oil (truffle oil)
  • Salt
  • nutmeg
  • pepper
  • 80 g butter

Instructions

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

Tear the savoy cabbage leaves, without the ribs, into small pieces. Briefly wash and blanch in plenty of salted water. Drain well. Cut the truffles into strips; if using canned or jarred truffles, add the stock to the vegetables. Sauté the truffles in a little truffle oil. Add the blanched savoy cabbage. Season with salt, pepper, and nutmeg. Brown the butter in a pan and stir it into the savoy cabbage.

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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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