Eichkatzerl's creamed savoy cabbage

Ingredients for 4 servings:

• 1 head of savoy cabbage
• 1 m.-sized onion(s)
• 1 cup of cream
• n. B. Clarified butter
• e.g. salt and pepper
• nutmeg
• Sugar
• n. B. Flour

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Creamed savoy cabbage prepared differently

Bring a large pot of salted water to a boil. Remove the outer leaves of the savoy cabbage and quarter the cabbage. Be sure to leave the stalk on! Cook the savoy cabbage quarters in the salted water until they still have a bite. This takes about 15 minutes. I pierce the cabbage every now and then with a meat fork. When the fork goes through well, the cabbage is done. Immediately remove the savoy cabbage quarters from the pot and place them briefly in ice water. This is the only way to preserve their beautiful green color. Then remove the stalk and chop everything into larger pieces. Let cool. Dice the onion and sauté in clarified butter in a pot until translucent. Sprinkle a little sugar over it and let it caramelize. Now add the savoy cabbage, season with salt, pepper, and nutmeg. Sauté everything for a while, then deglaze with cream (I usually only use half a cup, but it’s a matter of taste). Bring everything to a boil briefly. If you’d like a little more consistency, sprinkle a little flour over everything and cook briefly until the desired consistency is achieved (I don’t usually do this). Season again if necessary. Admittedly, the preparation is a bit more time-consuming than regular creamed savoy cabbage, but in my opinion, it’s worth it. Because the bitterness is almost completely lost during cooking. This gives the savoy cabbage a very delicate and slightly sweet flavor.