Savoy cabbage

Ingredients for 4 servings:

• 1 head of savoy cabbage (approx. 1000 g)
• Water, salted, for the cabbage
• 40 g butter
• 30 g flour
• 250 ml milk
• ½ tsp salt and pepper
• nutmeg
• 125 ml cream
• 120 g bacon, streaky
• 50 g spring onion(s) or leek
• 30 g butter for the mold
• 1 tbsp chives, chopped

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Remove the wilted outer leaves from the savoy cabbage, cut out the stalk in a cone shape, and simmer the cabbage in salted water for 10-15 minutes until tender. Quarter the head, melt the butter in a saucepan, add the flour, and sauté lightly, stirring constantly. Pour in the milk and simmer for 5 minutes. Continue simmering with salt, pepper, and nutmeg until a creamy sauce forms. Whisk the cream until semi-stiff and stir into the sauce. Fry the bacon in a pan and discard the fat. Trim and finely chop the spring onions. Melt the butter in a suitably sized casserole dish, sauté the onion until lightly browned, and add the drained cabbage. Pour the sauce over the cabbage and sprinkle with bacon cubes. Bake in a preheated oven at 220°C for 2-3 minutes, garnishing with chives. Let stand briefly and serve hot.