Savoy cabbage

Ingredients for 4 servings:

• 1 head of savoy cabbage, approx. 1 – 1.5 kg
• 125 g clarified butter or lard
• Salt
• nutmeg
• 1 cup broth (my mother used to make homemade meat broth, which she then added to the savoy cabbage)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Winter vegetables from the good old days, 1950s

Remove the outer leaves of the savoy cabbage, quarter the cabbage, and discard the stalks. Cook in boiling salted water for about 10 minutes, then drain in a sieve. Finely chop the drained savoy cabbage and return it to the saucepan with clarified butter, a little salt, nutmeg, and the cup of broth. Simmer over low heat, stirring occasionally, until tender, about 20 minutes. Season to taste before serving. Serve with potatoes and, if desired, meatballs. You can also braise finely diced, boiled potatoes and browned, seasoned ground meat with the savoy cabbage; this is then called “hunter’s cabbage.”