John Myers
Cream Savoy Cabbage Way Grandma Made It
The perfect cream savoy cabbage way grandma made it recipe with a picture and simple step-by-step instructions.
- 1 kl. Savoy cabbage fresh
- 1 tablespoon Lard / fat
- 50 g Boiled ham cubes
- 1 Diced onion
- 100 ml Vegetable broth
- 1 teaspoon Caraway seeds
- 0,5 teaspoon Salt
- 100 ml Cream – or more
- 100 ml Freshly grated nutmeg
- Black pepper from the mill
- Mixed cornstarch
- Preparation: cut deeply into the stalk of the savoy cabbage crosswise, then cut out the stalk in segments. Now the outer leaves can be easily loosened and possibly used for cabbage rolls or the like. At least that’s how I do it … and what is left of the savoy cabbage head makes a particularly delicious vegetable.
- Preparation 2: Cut the savoy cabbage into cubes about 2 x 2 cm. Leave the lard in a large saucepan and let the cooked ham and onion cubes turn translucent over a mild heat.
- Mix in the cut savoy cabbage, sweat briefly and deglaze with the stock, season with caraway seeds and salt and gently cook covered for about 20 minutes. Then stir in the cream and cook for another 10 minutes.
- Season with freshly grated nutmeg and pepper – if necessary, and if you like, you can easily thicken the vegetables with a little bit of cornstarch, but that’s a matter of taste.
- I served the cream savoy cabbage today with an oxtail ragout with potatoes.
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