Creamed savoy cabbage

Ingredients for 3 servings:

• 1 m.-large savoy cabbage
• 5 large potatoes (approx. 600 g)
• 1 onion(s)
• 200 g cream
• 200 ml broth
• 100 g ham or bacon, diced
• salt and pepper
• nutmeg
• Oil for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

a complete meal

Clean the savoy cabbage and potatoes and cut into pieces, though the savoy cabbage can be chopped more coarsely. Dice the onion and sauté in oil along with the ham cubes. Add the potatoes and stir well. After 2 minutes, add the savoy cabbage and then pour in the stock. Simmer everything for about 20 minutes (until the potatoes are tender). Check occasionally to make sure there is still enough liquid; if not, add more stock. Stir in the cream and season generously with pepper and nutmeg. Season carefully with salt, as the stock is already salty. Tip: It also tastes delicious reheated.