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Savoy cabbage

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Ingredients for 4 servings:

  • 1 head of savoy cabbage
  • 200 ml cream
  • 1 onion(s)
  • Salt
  • Sugar
  • nutmeg
  • some butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

puristic – delicious

Remove the stalks from the savoy cabbage and chop finely. Cook the inner, light-colored leaves (about 1/3 of the cabbage) with the finely chopped onion, salt, a little sugar, pepper, and nutmeg in the cream (or milk) until soft, then puree finely. Add salt to the darker leaves of the savoy cabbage, a little sugar, and cook with a little water and a knob of butter, covered, for about 5 minutes. Then mix with the savoy cabbage puree.

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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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