Creamy nut savoy cabbage

Ingredients for 4 servings:

• 1 head of savoy cabbage, approx. 700 g
• 1 onion(s)
• 1 garlic clove(s)
• 2 tbsp oil
• 100 ml vegetable stock
• 100 ml white wine
• 1 tbsp, heaped peanuts, chopped, or walnuts
• 2 tbsp crème fraîche or cream cheese
• 1 bunch of chives
• e.g. salt and pepper
• Nutmeg, grated
• Caraway, ground

Instructions

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

vegetarian

Quarter the savoy cabbage, wash, remove the stalks into wedges, and cut the leaves into finger-thick strips. Finely dice the onion and garlic and sauté in oil until translucent. Add the savoy cabbage strips and fry lightly. Pour in the stock and wine, if desired, and season with spices. Cover and simmer over low heat for 10 minutes. Meanwhile, wash and dry the chives and cut into rolls. Roughly chop the savoy cabbage using a hand blender, mix in the cream cheese, chives, and nuts, and heat through again. When properly marinated, the vegetables are even more delicious the next day and, when combined with minced meat and potatoes, make a complete cabbage pan.