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Savoy cabbage quarters in mustard and cream sauce

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Ingredients for 4 servings:

  • 1 savoy cabbage
  • ¾ liter vegetable broth
  • 3 tbsp butter
  • 2 tbsp flour
  • 3 tbsp mustard, medium hot
  • ¼ liter vegetable broth
  • ⅛ liter white wine, dry
  • 200 ml whipped cream
  • salt and pepper
  • Sugar

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

Savoy cabbage served a little more refined

Trim the savoy cabbage and remove the coarse outer leaves. Rinse, quarter, and cook covered in the simmering broth for about 25 minutes. Remove with a slotted spoon and carefully remove the stalk. While the savoy cabbage is cooking, melt the butter in a saucepan. Stir in the flour, then sauté briefly. Deglaze with the broth, wine, and cream and simmer over low heat for about 10 minutes. Season generously with salt, pepper, and sugar. Serve with the savoy cabbage quarters. Serve with sausages, roast pork, or meatballs and parsley potatoes.

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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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