Christmas savoy cabbage

Ingredients for 4 servings:

• 1 small head of savoy cabbage
• 1 tbsp butter
• 1 onion(s), diced
• 250 ml vegetable stock
• salt and pepper
• Nutmeg, freshly grated
• 1 tsp. clove powder
• 1 pinch of cinnamon powder
• 2 tbsp raisins
• 1 tbsp butter
• 2 apples
• 1 tbsp butter
• 2 tbsp breadcrumbs
• possibly speculatius or gingerbread, fine crumbs.

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

with raisins and apples

Wash the savoy cabbage and cut into fairly fine strips, removing the stalks. Cut out the thickest ribs. Fry the onion cubes in butter until golden brown, add the savoy cabbage, and cook with the vegetable stock, salt, and pepper for about 10-12 minutes. Season with cloves, cinnamon, and nutmeg, add the raisins, and cook for a few more minutes until the apples are tender enough to bite. Core the apples, but do not peel them, and slice them. Let the butter foam and brown the apple slices. Brown the breadcrumbs in a pan and garnish with grated gingerbread or speculatius biscuits, if desired. Serve the vegetables with the fried apple slices and the buttered breadcrumbs. Delicious with dark meats such as beef and game, as well as goose and duck.