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Ibu's Savoy Cabbage with Truffles

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Ingredients for 4 servings:

  • 1 head of savoy cabbage (approx. 600 g)
  • 1 shallot(s)
  • 50 g truffles
  • 3 tbsp sour cream
  • 250 ml broth
  • pepper
  • 2 tsp oil (truffled olive oil or pure truffle oil)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash the savoy cabbage and cut into strips. Sauté the finely diced shallot in the oil. Add the savoy cabbage and fry for 3 minutes. Deglaze with the stock. Simmer for 5 minutes. Stir in the diced truffle and sour cream. Season with pepper.

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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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