Fried savoy cabbage

Ingredients for 4 servings:

• 1 large head of savoy cabbage
• 3 shallots
• 3 cloves garlic
• 1 tbsp olive oil
• 250 ml vegetable stock
• salt and pepper
• Caraway seeds

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

as a side dish

First, tear the savoy cabbage into pieces (about the size of your palm), wash, and drain well. Chop the shallots and garlic into small pieces. Heat the largest pan (seriously!) you have in the house with a tablespoon of olive oil. Briefly fry the shallots and, shortly after, the garlic in the oil, then add the savoy cabbage. Set the heat to the highest setting. The savoy cabbage can overflow, as it will shrink considerably afterwards. Stir everything in immediately so that the garlic and shallots are distributed evenly over the savoy cabbage. Only turn it over when the bottom layer of savoy cabbage is already browning. Continue turning it this way until all the leaves are brown. The savoy cabbage should now fit easily in the pan. Then pour the stock into the pan and cover the pan. After just a few minutes (less than 5, depending on whether you’re using only the outer leaves or also the lighter, harder ones near the stem, test one of the leaves. It should still have some bite), remove the lid from the pan and let the remaining broth evaporate. Stir a few times. Season with salt and pepper, and you’re done! A little caraway (really a little, because of the intense flavor) tastes good and is known to increase the digestibility of cabbage. Savoy cabbage is a good side dish for all kinds of dishes, especially with steak.