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Creamed savoy cabbage

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Ingredients for 4 servings:

  • 1 head of savoy cabbage
  • 125 g bacon, diced
  • 125 ml beef broth
  • 200 g whipped cream
  • 100 ml white wine, semi-dry
  • Mustard
  • nutmeg

Instructions

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

Clean and chop the savoy cabbage. Fry the bacon cubes in a large pot over medium heat. Add the savoy cabbage and sauté. Pour in the beef broth, cream, and white wine, and simmer with the lid on and reduce heat to low for about 10 minutes. Then remove the lid and let the broth reduce slightly. Puree with an immersion blender. I only run the blender in briefly so that the pieces are still visible, but the vegetables are nice and smooth. Season to taste with a little mustard and nutmeg. The bacon cubes mean no more salt is needed. Tip: You can refine the savoy cabbage with a little butter.

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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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